- Two xl eggs
- Three well ripened bananas
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 cups of Flour (all-purpose)
- One cup of Sugar
- 1 teaspoon ground Cinnamon
- 1 teaspoon of Salt
- 1 teaspoon of Baking Powder
- 1 teaspoon of Baking Soda
- 1 teaspoon of Vanilla
- 1 tablespoon of whole milk or almond milk or Mocha Mix brand nondairy coffee creamer.
Preheat the oven to 350 degrees if you are using a clear, silver or silacone loaf pan, 325 degrees if using a dark pan. Adjust the racks so that you have one in the middle with enough clearance allow the bread to rise.
Grease a loaf pan.
- I still use the butter method, but a good quality cooking spray will work as well.
- 9 x 5 x 3 inch will work nicely.
Mix the sugar and butter in a large mixing bowl until light and blended.
Add the eggs one at a time, mixing well after each addition.
- You can use an electric or hand mixer, or the old fashion way, with elbow grease and mix by hand.
In a smaller bowl, mash the bananas. A strong fork works or or place the pealed bananas in a ziplock bag and mash by hand.
Mix in the milk (note: Almond Milk or Mocha Mix both work as well), vanilla and cinnamon. Mix till blended.
In another bowl (or a large liquid measuring cup, the one with an edge to make it easier to pour) mix together the flour, baking powder, baking soda and salt.
- After mixing the dry ingredients, if you want add 1 cup of chocolate chips into the flour mix.
- By coating the chips with the flour, it helps them from sinking to bottom of loaf pan.
Add the banana mixture to the blended sugar & butter mixture.
Stir until combined.
Add dry ingredients, mixing in just until flour disappears.
Pour batter into prepared laof pan.
Bake 1 hour to 1 hour 15minutes.
- When a toothpick inserted in the center comes out clean its done.
- Start checking at 1 hour.
Remove from the oven, and let the bread still in the loaf pan, cool on a rack for 15 minutes.
Gently slide a toothpick around the edges of the loaf pan to loosen the edges so that nothing is stuck.