Banana bread

Growing up I couldn't wait to go to my cabin every weekend to visit my Nana.  She'd always have her fresh baked banana bread waiting for me.  I learned the recipe and have mastered and perfected it.  The key to making the perfect banana bread isn't the ingredients, it's the process, so pay attention to the detailed directions.  I hope you enjoy it as much as I do!

Ingredients:

4 ripe bananas
1 stick of room temperature butter
2 eggs
1 cup of Cane or Baker's sugar
1 cup of flour
1 tsp. of vanilla
1 tsp. of baking soda
1 tsp. of baking powder
1 tsp. of salt
1 tsp. of cinnamon
3 medium sized mixing bowls
4 mini loaf pan or 1 regular size bread loaf pan
1 toothpick

Preheat oven to 425 degrees.

Lightly coat the loaf pan with butter, add a pinch of flour to coat all sides, set aside.

Mash the ripe bananas until they're pudding like consistency, set aside.

Beat butter, 2 eggs, sugar, and vanilla, set aside.

Mix flour, baking soda, baking powder, salt, and cinnamon, set aside.

Pour half of the banana mixture into the butter, eggs, and salt mixture.  Then add half of the flour mixture.  Stir with a wooden spoon.  Then add the rest of the banana mixture and flour mixture into the rest of the butter, eggs, and salt.  Again stir with a wooden spoon making sure everything is blended together.  DO NOT beat and DO NOT over stir.

Pour the banana bread mixture into the loaf pan.  If you're using the mini loaf pan, bake at 425 degrees for 35-45 minutes.  For a regular size loaf pan, bake for 60-80 minutes.  Put a toothpick through the center of the bread.  To know it's done, the toothpick should have very little to no bread on it.

Take out of the oven and put on a cooling rack for at least an hour.  Enjoy!