BANANA BREAD

We always have bananas left over and besides freezing them my next favourite thing to do is make banana bread.

If this batter is put into different pans, you could call it banana cake or even banana muffins.  I don’t think I have ever made this and it didn’t taste good. Nowadays, I like to make things that are easy, simple, not to mention quick and not complicated.  This recipe is easily doubled or tripled and freezes well.

RECIPE

INGREDIENTS

This original recipe was double these amounts.  I have cut it in half in case someone thought it would be too much to make at one time.  My philosophy is when in the kitchen you already have a mess so why not make more and not have to clean up twice.

3-4 Mashed Bananas

1-1/2 -2 Cups Sugar

1/2 Cup Softened Butter

2 Eggs

1 Cup Milk

1-1/2 Teaspoons Vanilla

1 Teaspoon Baking Soda

2 Heaping Teaspoons Baking Powder

3 Cups Flour

PREPARATION

Mix together butter and sugar, beat until light and fluffy.  Add mashed bananas, making sure they are well incorporated before adding milk and vanilla.

Beat in eggs.

Next add baking soda, baking powder and flour,  mix until all is combined without over mixing.

Grease pans.

Pour batter into greased pans.

I had a little extra batter so I placed it in another container.

Bake at 350F for approximately 45 minutes or until toothpick inserted comes out clean.  I found that the cake in the larger pan took another 30 minutes.  The middle was wet, so I baked it longer but covered the top with foil.

May be sprinkled with icing sugar when cooled, or rolled in sugar while still warm.

ENJOY!!!

 

 

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