Ronnie's Notes
This old-fashioned bread is delicious plain but even better when spread with softened cream cheese.
Tips: Kitchen Clue Banana bread tastes better the second day. Wrap it in plastic wrap and let the flavors mellow. You may add 2 tsp. of cinnamon to the batter if you prefer banana bread with a hint of spiciness.
Difficulty: Easy
Instructions
Preheat the oven to 350°F.
Grease a 9”×5”×3” loaf pan.
Sift the flour, baking soda, baking powder, and salt into a bowl and set it aside.
Beat the sugar and vegetable oil with a handheld or electric mixer set at moderate speed for 2– or until the mixture is light and fluffy.
Add the eggs one at a time, beating after each addition.
Mash the bananas until they are mushy, then add them.
Beat the mixture thoroughly to incorporate the bananas.
Add the flour mixture, stirring only enough to moisten the dry ingredients and blend them in.
Gently stir in the milk, vanilla extract, and nuts (if desired).
Pour the batter into the prepared pan and bake the bread or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan .
Remove the bread from the pan and let it cool on a cake rack.