Never Fail Banana Bread

0.5 cup Butter, salted
0.33 cup Milk, 1%
3.0 large Egg, fresh, whole, raw
1.0 tsp Salt
3.0 small (6" to 6-7/8" long) Banana, fresh
1.0 tsp Baking Powder
1.0 tsp Baking Soda
2.25 cup Granulated Sugar
3.0 cup Flour - Gold medal all purpose flour

Preheat oven to 350°. Grease 2 8x4 loaf pans and lightly dust with flour. (In a cup add vinegar to milk) Cream butter and sugar until fluffy. Add eggs one at a time. Mixing throughout. Add mashed Bananas. In a separate bowl, sift flour, salt, baking powder and baking soda together. Alternate adding dry mix and sour milk to you wet ingredients. Again mixing throughout. Divide between your two loaf pans and bake for 45 -50 mins (until a knife comes out clean). Notes: 1. If you are using glass pans preheat oven to 325° 2. If your loaf pans are different sizes, fill 2/3 and if you have leftovers try baking the extra in muffin tins, filling empty spaces with a little water. (Pay close attention to them as they bake. The baking time will be drastically different. 3. Freeze Bananas that go brown before you can eat them. Then you will always have Bananas ready for banana bread.(thaw before you use them) 4. If you are gluten free substitute Bob Red Mill 1 to 1 gluten free flour and use fresh Bananas. Before baking allow batter to rest for 20min minimum. Serving Size: 2 loaves (12 slices each)

Number of Servings: 24.0

Recipe submitted by SparkPeople user KAHLARA18.