Good for your soul

I had three ripe bananas sitting on my counter so I decided to make some banana bread. I was torn between freezing the bananas for another day, and making the bread to freeze. I made the bread!

A tip I learned about freezing bananas is peel them first and put the correct number you need for a recipe into the container for freezing so when you want to bake, you have the right number of bananas for the recipe. Make sure you label it so you remember what it is and how many are in the container.

This recipe is one I’ve been making for years. It super easy and you usually have all the ingredients in your pantry. It does call for milk, and I don’t always have milk on hand, but I do buy powdered milk for recipes like this if I need it. I just make the correct amount of milk from the powder that the recipe calls for. Today, however I did have milk to use. The recipe does not call for chocolate chips, but thats how my family loves it. You could add nuts too. Imagine chocolate chips and pecans – YUM!

1/2 cup butter
1 cup sugar
2 eggs  2 cups flour 1/2 cup milk 1/2 tsp salt  1 tsp baking soda 1 tsp  baking powder 3 over  ripe bananas

Cream butter and sugar. Mix remaining ingredients in a bowl and then add to cream mixture. Add bananas.  Mix well with a spoon.

I add chocolate chips too – or you can add nuts.

Pour into greased bread/muffin pans. 

bake as a loaf for 1 hour at 350
bake as mini loaves 1/2 hour at 350 bake as muffins 12 – 15 minutes at 350 

Enjoy!