Banana Bread III

Ginger Evans

½ cup milk

1 ¼ cups sugar

5 tbsp butter

2 eggs

1 ½ cups mashed, over-ripened bananas

1 tsp vanilla extract

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 tsp lemon juice concentrate

1 cup chopped nuts (if desired)

PREHEAT oven to 350F. Line two 8-inch loaf pans with parchment paper and spray with non-stick cooking spray. Add lemon juice concentrate to milk and let it stand for minimum of ten minutes. With an electric mixer, mix sugar and butter until creamy. 

I've enjoyed re-discovering my kitchen gadgets after our recent move.

Add eggs, bananas, milk and vanilla and beat until smooth. Stir in flour, baking soda, salt, and ¾ cup of the nuts (optional) until all of the flour is incorporated.

POUR batter into pans and sprinkle with the remaining nuts (optional) on top.

BAKE 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Allow the banana bread to cool for 10 minutes before removing it from the pans. Cool for about 1 hour before slicing.

Not too shabby!

It's a squat loaf, but still satisfying.

My Rating: 4/5 "Solid banana bread. Everyone in my family loved it. My only complaint was that I feel like you could make one loaf with this recipe and end up with taller, more substantial slices. I'm not enough of a baker to know how to make that happen in the oven without instructions, though, so I stuck with the two loaves. Still, yummy stuff!"