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Going Bananas

Serves
1 8 1/2-inch loaf; 12 to 16 slices
Cooking Time 45 to 55




List of Ingredients




1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, (1 stick), softened
3/4 cup sugar
2 large eggs, at room temperature
1 cup mashed ripe bananas, (about 2 large)
3 tablespoons milk
2 teaspoons vanilla extract
1/2 cup chopped walnuts or pecans, optional



Recipe



Preheat the oven to 350 degrees F. Butter or lightly coat an 8 1/2-by-4 1/2-by-2 1/4-inch loaf pan with vegetable cooking spray.

(You can use different sized loaf pans, but adjust the baking time accordingly. Smaller pans require less baking time.)

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of an electric mixer set on medium-high speed, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Add the bananas, milk, and vanilla and stir with a wooden spoon or rubber spatula just until combined. The mixture may look curdled.

Stir in the flour and mix just until blended. Stir in the nuts, if using.

Scrape the batter into the pan and spread evenly.

Bake for 45 to 55 minutes or until a cake tester or toothpick inserted in the center comes out clean and the bread is risen, lightly browned, and pulls away from the sides of the pan.

Cool the bread in the pan set on a wire rack for about 10 minutes. Remove the bread and let it cool completely on the wire rack before serving.

To store, put the bread in an airtight container or plastic bag and store at cool room temperature for up to 3 days.

To freeze, wrap in plastic and then foil. Freeze for up to 3 months. Defrost at room temperature.