Quick and Easy Banana Bread
My family loves bananas. Especially since I have three little growing athletes bananas are great after a sporting event or exercise. When my kids are sore from their various activities bananas are the first thing they reach for to help with the aches and pains. It is hard for me to keep bananas around for two reasons they get eaten quickly and because they tend to go bad quickly. As soon as my bananas start to go bad I put them immediately into the freezer to save for banana bread. Needless to say, I have a good stash of bananas waiting to become banana bread.
For this recipe I find that overly ripe bananas work best the browner the better. When your bananas go bad instead of throwing them away stick them in the freezer until you are ready to make banana bread. Make sure your bananas return to room temperature before you make the banana bread. You can also put the bananas in the microwave to defrost them.
1 cup sugar
½ cup butter
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons sour milk
Preheat oven to 350 degrees. Mix sugar and softened butter together until blended. Mash the bananas and beat the eggs then mix them together and add them to the butter and sugar mixture. Slowly sift flour, baking soda and salt into mixture. Finally slowly add sour milk to mixture and blend until smooth, mixture will be slightly lumpy. If you do not have sour milk; add a dash of vinegar to regular milk and mix. Bake mixture in greased bread pan for about 1 hour or until knife inserted near center of bread comes out clean. Cool and serve.
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