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.