I got the baking itch this weekend. Enjoy some banana bread!
Mom’s Banana Bread
1 1/2 cups flour
2tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/3 cup sugar
1 cup mashed ripe bananas (3 or 4 medium-sized bananas)*
1/8 cup milk
*The riper the bananas, the more banana-y the bread will taste. So wait for them to look absolutely gross and splotchy before you mash them up for baking. Really, wait it out until they’re barely edible and the fruit flies are calling their fruit fly realtors for an open house visit of your bananas.
Mix the dry ingredients and wet ingredients in separate bowls, then pour wet into dry and stir until it’s all well blended. If the batter seems dry, add more milk by the tablespoon until it’s the right consistency. It should be a little thicker than the average brownie batter. Pour it into a greased and floured loaf pan and bake at 375F for 40-50 minutes (check at 40 with a toothpick, it will come out clean when it’s done).
This tastes best with butter smeared all over it. But I say that about a lot of things.