1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large 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
My recipe adjustments:
I used four really ripe bananas, real butter that comes pre salted, just a pinch of salt, and added two teaspoons of vanilla. The more bananas you add, the sweeter it is. This recipe from the Food Network has 824 reviews, and everyone has their own suggestion on how to fix it, or occasionally they fussed that they didn’t like it. More for me then, they can eat something else.
Jolynn and my youngest loved this recipe and it was nearly gone the day I made it. There were two lone slices left from three people the next morning. I just put real butter on mine, and I like my piece cold. Jolynn likes hers warm with the butter melting on it. My son badgers me nearly every day now to fix it, and asks if I need to go to the store to get more bananas. Since he’s twenty five he can be pretty pesty, and bounce around the kitchen bugging me about it. I guess the wooden spoon would come in pretty handy about now, which he’s had a good taste of growing up with me. That’s for another story though.
The Food TV people make a suggestion of putting ice cream on it for a topping. I guess technically you use it for a topping, but I like my bread straight up with butter.
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
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.
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.
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 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.
Spread slices with honey or serve with ice cream.
Read more at Food Network about this recipe.