My neighbor Jennifer gave me this easy to make and very moist banana bread recipe. I use it whenever I have
some extra bananas to use up that are lying around and about to go bad. This recipe is a big hit and fills the house
with a fantastic banana bread smell.
1 cup sugar
½ cup butter at room temperature
1 cup bananas, peeled and mashed
2 tablespoons milk
2 cups sifted flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup chocolate chips
½ cup chopped nuts
Cream together the sugar, egg and butter and beat them until the mixture is fluffy. I use a mixer for this, but you
can whip the mixture with a spatula or fork if you have good arm muscles! Set this mixture aside.
Mash the bananas with a potato masher until mushy. It is easier to do this if the bananas are really ripe and
soft and almost overripe. Combine with the milk, then combine with the sugar, egg and butter mixture.
For the dry ingredients, sift the flour and add the baking powder and baking soda then stir all of this into the wet
mixture you have prepared. Finally, gently stir in the optional chips and nuts if you like.
This recipe will fill one greased 9x5x3 loaf pan for baking at 350 degrees for one hour. Test for doneness by
stabbing with a butter knife and drawing it out to see if the blade is wet. If the top starts to get too brown and the
center is not yet done, keep the oven temperature up but cover the pan with a little tent made of aluminum foil and
bake for another ten minutes.
Enjoy hot and moist banana bread!
Moist Banana Bread