- 1 cup sugar
- 1 stick butter
- 2 eggs
- 3 ripe bananas
- 1 Tbs milk
- 1 tsp cinnamon
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
- Use room temperature ingredients (especially eggs and butter)
- You really don't need to use a whole cup of sugar. We usually use about 1/2-3/4 cup.
- For extra moist and fluffy bread, don't overmix! Especially when you add the flour mixture--just lightly mix it.
- If the bread is browning too much in the oven before the time is up, place a piece of tinfoil over it.