Banana Bread - Best recipe ever!

This banana bread recipe was a hand-down from my grandmother's recipe box. The original card, in my great-grandmother's handwriting is still in my recipe box, although I have re-written it so that it won't suffer further abuse -- it was quite obviously referred to many times, as it has the evidence of much use over the years!

Three things I LOVE about this recipe
1) Very low in fat compared to most loaf-type recipes
2) Very versatile (add ins, different flours or types of milk substitutes don't affect the outcome)
3) Very delicious! (I love it spread with cream cheese!)

Here is what you need:
1 Cup Sugar (Brown is my favourite, white works too!)
2 Large Eggs
3 Large (or 4 small) Bananas - very ripe!
2 Cups flour (Whole Wheat - white works too!)
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/3 Cup Milk (any liquid works - Almond, Rice, Soy)
1 Cup Nuts (OPTIONAL) or chocolate chips, dried fruit, nothing at all - I usually make it plain!

Here is what you do:
PREP: Preheat the oven to 350 degrees Fahrenheit. Prep a loaf pan with a bit of oil and flour, or line with parchment, or use a non-stick pan!
MIX: Mash up the bananas with a fork or potato masher. Add the eggs and sugar and mix well. Toss the Salt and Baking Soda into the flour and mix lightly, then add that, along with the milk, tossing in the nuts at the last few strokes. To keep the loaf light, just stir until flour is combined - over mix and the loaf will be dense!
BAKE: Pop in the oven for about an hour. When it is done, the top will be brown and a bit cracked, and you can slide a pick or skewer into the centre, to be sure the batter has set inside... should come out fairly clean. Cool in the pan for about 15 minutes, then turn out onto a wire rack to continue cooling.

My loaf usually doesn't make it to the cutting board before someone indulges in a slice... warm from the cooling rack!


Enjoy!