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This simple banana bread is my favorite because it's a bit sweeter than the standard banana bread, which means the banana flavor really shines through. It's also an ...
Ingredients: 3 overripe/black bananas, fresh or freeze-thawed1 1 cup sugar 1/2 cup butter (1 stick) - save wrapper to grease pans 2 eggs 3 Tablespoons milk 2 cups ...
Cream the stick of room-temperature butter and 1 cup sugar together with the 3 overripe bananas. I typically dump all three into my KitchenAid mixer, hit go, and ...
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.
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 ...
If you're going to add nuts, coconut, chocolate chunks/chips, or any other extra bits, now is the time. I generally figure about 2-3 Tablespoons is the right amount ...
- Grease two loaf pans with the left-over butter wrapper. - Scoop half of batter into each loaf pan, and remove any drips from the edge. You may ...
Bake in 350F oven for 50-55 minutes until golden brown on top and a test poke from a toothpick or skewer comes out clean. Let the pans cool ...
Slice the bread and serve warm or room-temperature. To store, let the loaf come to room temperature then wrap in aluminum foil. I'm particularly fond of toasting the ...
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