Aunt Nana’s Banana Bread

The Junior League of Monmouth County, New Jersey

The Eastern Junior League Cookbook

1/2 cup soft butter or margarine

1 teaspoon vanilla

1 cup sugar

2 eggs

4 medium ripe bananas, mashed

1 tablespoon milk

2 cups unsifted all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Cream butter, vanilla, sugar until light and fluffy. Beat in eggs.

Combine bananas and milk. Mix flour, soda, and salt. Blend dry ingredients into creamed mixture alternately with bananas. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes, or until bread tests done.

Yield: 1 Loaf

Notes:

1. Used two larger bananas instead of four medium

2. Batter was on the thinner side, and took about ten extra minutes to cook through

3. Tented with tin foil for the last ~20 minutes & removed when a toothpick came out clean, which seemed too long given how brown the underside got

4. Final texture is dense, heavy, and has a good bit of moisture which means not much of a crust