Good ol’ fashion banana bread. I don’t think this stuff ever gets old. When I visit my grandparents in Santa Barbara, I don’t do much else but help my grandmother cook—and then consequently eat A TON.
During my latest jaunt up north, I noticed there were a few very ripe bananas on the table. I declared that we should bake banana bread in the morning. I had never tried my grandmother’s banana bread but was confident she would have a killer recipe.
- 1 cup granulated sugar
- 1 stick unsalted butter, room temperature
- 2 eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- We added toasted walnuts too, yummers!
- Preheat the oven to 325 degrees F. Butter a loaf pan.
- Cream the sugar and butter. Add the eggs one at a time.
- In a small bowl, mash the bananas. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
- Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
- Pour batter into prepared pan and bake for about an hour
- My papa insists on spreading a little cream cheese on his sliced banana bread. I would have to agree!
