Perhaps while sheltering I may have over purchased bananas. Never fear - it is a great time for banana bread when you have soft over-ripened bananas!
Ingredients
1 cup butter
1 cup sugar
2 eggs
4 bananas
2/3 cup milk
4 cup flour
2 teaspoons baking soda
1 teaspoon salt
Preparation
Preheat oven to 325˚ and grease two loaf pans
Cream butter and sugar
Add eggs and beat
Add bananas and milk and beat
Mix dry ingredients together and add to wet mixture and beat a little more
Divide batter evenly between the two prepared pans
Bake for 50-60 min
Transfer to a wire rack and let cool for 10 minutes
Remove loaves from pans and let cool completely
Can be stored at room temperature for 1 week, but let's be real - it will be gone in a day or so!
Option - mix in some chocolate chips before baking
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