Oh, so nice with a schmear of chive cream cheese…
I’d bought a few too many bananas for making Mimmy’s Banana Walnut Cookies (now I know that two bananas equals approximately one cup mashed), and thought I may as well keep it all in the family and use ‘em up with my aunt’s bread recipe. I’m not certain what makes this such 
a good recipe for this classic bread – maybe it’s the triple sifting of the flour, salt, baking powder and soda – but it does make one really nice loaf (I had enough bananas left over that I doubled the recipe to get the two lovely loaves shown).
INGREDIENTS
•2 medium ripe bananas
•2 cups flour
•2 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp salt
•1/4 cup butter
•1/2 cup sugar
•1/2 cup milk
•2 eggs
•Optional: I tossed in a cup of those great black walnuts we bought at the Madison Farmer’s Market
Heat the oven to 350º.
Sift flour, powder, soda and salt 3 times.
Cream butter and sugar, then add eggs one at a time.
Mash bananas with a fork and add to milk.
Mix bananas alternately with the butter/sugar mixture to the sifted flour until well blended.
Pour into greased pan and bake at 350º for one hour.
Simple. Classic. Tasty. You know, I have her zucchini bread recipe around here somewhere – I may have to make that soon…