My Aunt Buzz did not like to cook; but she loved to entertain and, in my family, that means feeding folk, so she had built up some tried and true recipes over the years that, with the help of her beloved Stouffer’s spinach souffle and welsh rarebit, would allow her to share her second-from-the top-of-the-mountain house views with a minimum of fuss and bother.
This banana bread is one of those tried and true recipes, and, while there is a bit of fuss and bother to it, the result is way worth it.
•2 medium ripe bananas
•1/2 cup milk
•2 cups flour
•2 tsp baking powder
•1/2 tsp baking soda
•1/4 cup butter
•1/2 cup sugar
•1/2 tsp salt
•1/4 cup chopped nuts (optional)
Heat your oven to 350º.
Sift flour, powder, soda and salt 3 times.
Note: sifting was a step I always considered fussy, but then I discovered that simply whisking the flour, baking soda, and salt did much the same thing, and no sifter needed.
Cream the butter and sugar; then add eggs one at a time, beating well before adding the next egg.
Mash the bananas with a fork, then stir in the milk.
Alternate adding the banana/milk mixture and the butter/sugar mixture to the flour until well blended.
Stir in nuts, if you’re adding them, and then turn the batter into a greased loaf pan.
Bake for one hour, until a wooden skewer inserted in the center comes out clean.
Cool, then slice and serve.