Banana Bread: My Favorite!
I know pumpkin bread is really popular about now, and I love pumpkin bread, but even more delicious to me is banana bread, which is my favorite. Fortunately, it’s easy, and a great use for those bananas sitting on the shelf.
Time: 10 mins prep, 40-50 minutes baking.
Preheat your oven to 350 degrees.
1 c. sugar
1/2 c. butter
3 very ripe bananas
2 c. flour
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1 tsp. baking soda
1/4 cup milk
Mash your bananas, then add your sugar, eggs, and butter. Mix thoroughly. Sift your flour, spices, and soda together and add them to your wet ingredients. Mix it all up until you have a somewhat stiff batter. It’s much thicker than cake batter. Which is why I like to use a little milk to smooth it out. I also tend to double the batch as this freezes well.
Spray your loaf pan with non-stick spray. I just LOVE using the little loaf pans. They gift easily, for one. Also, while I can’t seem to stop at one slice of bread, I do have to stop at one loaf. This recipe makes 3 little loaves if you want to go that route too.
Bake for 40-50 minutes, until you pass the toothpick test (where you stick it into your bread and it comes out clean). For my little loaves, usually 40 minutes. For a traditional loaf, closer to 50.
Jack and I have both been enjoying the bread. It is soooooo good!