This recipe makes two regular loaves or one huge loaf. I usually leave one loaf plain, and add chocolate, nuts, and/or coconut to the second.
This banana bread is good warm, but even better a day or two later when you toast slices and slather them with butter! Delicious.
Step 1: Tools and Ingredients
3 overripe/black bananas, fresh or freeze-thawed1
1 cup sugar
1/2 cup butter (1 stick) - save wrapper to grease pans
3 Tablespoons milk
2 cups flour
1 teaspoon baking soda
2 Tablespoons each add-in
KitchenAid mixer (or a bowl, and electric beaters or a spoon and strong arm)
1 or 2 loaf pans
1Freezing your ridiculously ripe bananas, preferably in groups of 3, means you're always ready for banana bread. You can thaw the bananas in your bowl on the counter, or microwave them. Don't worry about the pool of liquid they drop - the freeze-thawed bananas will actually taste better than the same bananas that haven't gone through the process. Just remember to peel your bananas before freezing them.
Step 2: Cream butter, sugar, and bananas
I typically dump all three into my KitchenAid mixer, hit go, and wander off for a bit. Be sure to scrape the sides at least once, then mix a bit more.
Step 3: Add eggs and milk
Add in the 2 eggs and 3 Tablespoons milk, and mix until they're thoroughly incorporated. Again, scrape sides as needed between bouts of stirring.
Step 4: Add flour and baking soda
Add 2 cups flour and 1 teaspoon baking soda, and stir in gently until mixed. Scrape sides and mix again. The resulting batter will be a thin pudding consistency.