Classic Banana Bread

Too many times I find myself buying bananas but not eating them in time before they become too ripe, and I have to throw them away. This time, instead of throwing them away, I froze them. At the time of freezing, I had no clue what I would do with them, but I knew this was better than wasting them. After a few days of thinking, and consulting with my boyfriend, I decided to try making banana bread.

I'm not the best baker and I've never made a baked good from scratch. Needless to say, I was nervous how this would turn out. I've been a committed box baker for years, but with the help of my Betty Crocker cookbook, I managed to pull off a successful banana bread. And, it's so simple, I just have to share it.

Prep time: 5 minutes
Bake time: 50 - 60 minutes

Ingredients:
4 ripe bananas*, mashed
2 large egg, room temperature
1/3 cup salted butter, softened
1/3 cup milk
1 cup sugar
1 2/3 cup flour
1 tsp baking soda
1 tsp vanilla extract

Special Tools:
loaf pan
hand mixer

*If you are using frozen bananas, thaw them throughly before using. It takes about two hours in total to thaw. 

How to prepare:

Preheat oven to 350 and grease the loaf pan.

In a large mixing bowl, combine the sugar and butter together using the hand mixer. Next, add in eggs until well blended. Next, mix in the bananas. When the bananas have been incorporated, stir in the remaining ingredients.

Pour mixture into the greased loaf pan and bake for 1 hour or until toothpick inserted in center comes out clean.

When the bread is fully cooked, let cool for 5 minutes before removing it from the pan.

Slice, serve and enjoy!

How to store:

Wrap in foil, plastic wrap or store in an air tight container. The bread should stay fresh, stored at room temperature, for a couple of days before spoiling. For a longer shelf life, store in the refrigerator for up to a week.