Banana Bread

The boys are going camping today.  It’s finally a perfect fall day in central Texas and the weather begs for a camp out.  In the midst of packing their gear, I realized I hadn’t thought of snacks for the overnight into the wilderness.  I found some buffalo jerky and granola bars and thought I’d bake a loaf of banana bread with our nearing icky bananas.

The Littles love banana bread.  But alas none of them crave similar variations.  One won’t eat nuts, one loves chocolate chips and yet another prefers dried cranberries.  Rather than bake four or five loaves to please all my banana bread consumers, I just made straight up banana bread. Plain and simple.

Here is one of my favorite basic banana bread recipes.  Add what you will!  And tell me your favorite variation.  Perhaps I’ll find one that everyone agrees on!?!?!?

Banana Bread

1 cup sugar

8 Tbs (1 stick) butter, room temperature

2 large eggs

3 -4 ripe bananas

1 Tbs milk

1 tsp vanilla

1 tsp cinnamon

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Cream the sugar an butter in a large mixing bowl.  Add the eggs one at a time, beating until all incorporated.  Batter should be light and fluffy.

In a small bowl, mash the bananas with a fork.  Mix in the milk, vanilla and cinnamon.  In a separate bowl mix flour, baking soda, baking powder and salt.

Slowly add the bananas to the creamed butter and stir gently  until combined.  Add the flour mixture and stir just until all is combined.

Pour into a large, buttered loaf pan (9 x 5 x3).  Bake at 325 degrees for 1 hour – 1 hour 15 minutes.