Banana Bread for Kelsey

This recipe makes 1 banana loaf or one dozen muffins too. Baking
time is 30-35 minutes

Yield:  1 banana bread (or 12 muffins )
Temp:  375°F (190°C) always preheat your oven
Time: bake for approximately 60 minutes until the loaf springs back when pressed down and a thin knife comes out completely dry when inserted into the middle of the banana loaf.

Today is the babies due date so naturally what do I do while waiting for Kelsey and Jonathan's baby to arrive...I bake and cook of course! Thankfully I am using Carol and Barry's kitchen as Carol has a new stand mixer that I love to use and it makes baking so much easier. But, you can also use a hand mixer which works too.

Usually, when baking I double the recipe as this recipe doubles very well.

Yield: 1 banana loaf

Add the dry ingredients into a small mixing bowl and set aside:

1 1/2 cups white flour

1 tsp. baking soda

Cream the soft butter and sugar first in a stand mixer or by hand. When creamed (really soft) add the egg and cream again. Add peeled bananas and continue to mix well. Add milk and vanilla and continue to mix.

Add dry ingredients now and mix well.

Remove from the mixer and mix well so that all the flour is incorporated.
Pour into a greased loaf pan (pic above) and bake for approx. 70 minutes.

1/2 cup butter - softened (leave it on the counter to warm up)

1 cup sugar ( this can be reduced to 3/4 of a cup if wanted)

1 egg

3 bananas ( I always like to add more bananas - this is how you get a very moist banana bread)

• 1/2 cup milk or cream (or sour cream) 
• 1 tsp. vanilla
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When baked remove from the oven and place onto a cooking rack.  Allow to cool for 1/2 an hour then tip over and place the banana loaf onto a cooking rack without the pan.  Allow to cool.  This loaf freezes very well for later use.  

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