Got old bananas? Make banana bread. Prep School with food writer Dan Neman of the St. Louis Post-Dispatch.
1 stick butter (½ cup), room temperature
1 cup granulated sugar
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1. Preheat oven to 325 degrees. Grease or butter a loaf pan.
2. In a mixing bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. In a separate bowl, mash bananas with a fork until almost puréed. Add milk and cinnamon, and stir well to combine.
4. In another bowl, mix together flour, baking powder, baking soda and salt.
5. Add the banana mixture to the creamed butter mixture, stirring until well combined. Add the flour mixture to that mixture and stir just until the flour disappears. Pour into the prepared loaf pan and bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean. Cool before serving.
Recipe by Mary Sue Milliken and Susan Feniger.