Banana Bread

This week I had several overripe bananas, so I made, what else, banana bread! I tried a new recipe from Food Network courtesy of Mary Sue Milliken and Susan Feniger. Milliken and Feniger are award-winning chefs and owners of many Los Angeles area restaurants. 

Banana Bread (1 loaf)

Prep. Time—30 min.  Total Time: 1hr. 40 min.

Ingredients:

• 1 cup granular sugar (You could use a substitute such as Swerve.)
• 8 tablespoons (1 stick) unsalted butter, room temperature 
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk (could use almond milk)
• 1 teaspoon ground cinnamon 
• 2 cups all-purpose flour (I used King Arthur gluten-free flour.)
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon salt 

Directions:

1. Preheat the oven to 325°F. Butter a 9 x 5 x 3 inch loaf pan.
2. 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.
3. 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.
4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
5. 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.
6. Serve with honey, cream cheese, butter or even ice cream. Enjoy!!

I loved this banana bread. I think the extra step of mashing the banana with the milk and cinnamon in a separate bowl and then adding it to the creamed butter and sugar made a difference. It baked beautifully and tasted heavenly! What more could you want from a banana bread recipe? Enjoy!