Banana Bread

Growing up, banana bread was a breakfast treat that still remains a comfort food for me and my own family. It has a wonderfully moist banana flavor and goes well with a glass of milk, or your first cup of coffee in the morning. I make mine without nuts, but you can certainly add them into your batter, as well as chocolate chips, dried cranberries, or "whatever floats your boat." And sometimes I make the recipe into cupcakes.

This is for 1 loaf.

INGREDIENTS

1 ¼ C. sugar

½ C. butter, softened (1 stick)

2 eggs

3-4 medium bananas

Not quite ½ C. milk, topped off with abt. 1 T. vinegar (equivalent of buttermilk)

1 t. vanilla extract

1 t. baking soda

1 t. salt

2 ½ C. flour

INSTRUCTIONS
Put oven on 350˚. Grease bottom only of a foil-lined loaf pan.

In a large bowl, mix sugar and butter. Add eggs and bananas and blend with an electric mixer. Add milk mixture, vanilla, baking soda and salt and blend together. Finally, add the flour. Pour into the loaf pan.

Bake an 8-inch loaf for about an hour, 9-inch loaf about 1 ¼ hours, until a cake tester comes out clean. Wrap immediately after baking and store in a zip-loc bag. Eat within 4 days, or store in refrigerator for up to 10 days. Keeps well in the freezer.