So far this is my favorite banana bread recipe. It taste good gluten free as well. I honestly have never made it non gluten free. I usually have little extra batter that I use as doughnuts. Eventually I'll get a mini bread pan for it.
1 cup granulated sugar
8 Tbsp (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 Tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour (or gluten free flour)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp vanilla extract
Chocolate chips (optional)
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. Add the vanilla.
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. Add chocolate chips here.
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.
Enjoy!
