I had too many ripe bananas the other day so that means, banana bread! My family is always happy when a loaf of freshly baked banana bread appears on the counter and this is a quick no-fail recipe that comes from the same Junior League 30+-year-old Cookbook that the Pumpkin Bread Recipe comes from . . . both are perfect!
- 1/2 cup butter, softened
- 1 tsp vanilla
- 1 cup sugar
- 2 eggs
- 3-4 medium ripe bananas, mashed
- 1 tbsp milk
- 2 cups flour **
- 1tsp baking soda
- 1/4 tsp salt
** I use Whole Wheat White Flour
Preheat oven to 350°. Cream butter, vanilla, and sugar with electric mixer until light and fluffy. Beat in eggs.Combine bananas and milk in separate bowl and mix flour, soda, and salt in separate bowl.
Blend dry ingredients into butter mixture alternating with bananas. Once mixed completely, pour into greased loaf pan.
Bake for 1 hour and 10 minutes or until bread tests done.