Banana Bread

Yes, I know, everyone has a recipe for banana bread.  It's easy to make and a great way to use up those overly ripe bananas that we frequently seem to have.  But...I have to say....this is the BEST banana bread recipe.  It is one of my most requested.  People always comment that it is so much better than other banana breads they have tried.  I'm not bragging -- it's my Grandmother's recipe.  She was an amazing cook and baker.  I will tell you more about her real soon.  This recipe doubles very easily and the bread freezes beautifully.  Try it!!

My Grandmother’s Banana Bread


½ cup whole milk
¾ cup dark brown sugar
1 cup mashed bananas (usually about 3 medium or 2 large)
⅓ cup unsalted butter softened
2 large eggs
1 ½ cups all-purpose flour (or 1 cup all-purpose, ½ cup white whole wheat)
1 teaspoon salt
1 teaspoon baking soda

Preheat oven to 350 degrees. Butter a loaf pan (metal or glass). Cream butter and brown sugar until smooth. Add eggs and bananas and mix until blended. In a small bowl, with a fork, wisk flour, salt and soda together. Add flour mixture and milk to the banana mixture in a couple of batches, ending with milk. Mix until blended. (This recipe turns out the same whether mixed by hand or machine.) Bake for about an hour until a tester (knife or toothpick) inserted in center comes out clean.