This recipe was local when it was created. My grandmother used to spend the winter in Miami. One day, faced with throwing away a bunch of overripe bananas from the tree out back, my grandmother's cook turned them into this light, moist and almost cakelike bread. It makes an excellent breakfast bread, but for our family, it's an any time of day bread and rarely lasts more than a few hours.
Makes 8 servings
1 1/2 cups white whole-wheat flour or all-purpose white flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup unsalted butter, softened
3/4 cup sugar
1 cup mashed overripe (brown or even black) bananas (2 to 3 bananas)
2 large eggs
1/2 cup milk, any percentage fat
Preheat the oven to 350 degrees. Butter a loaf pan and set aside.
Whisk together the flour, salt and baking powder and set aside.
In the bowl of a mixer fitted with the paddle attachment*, cream the butter and sugar on medium high speed. Add the bananas. Scrape down the sides of the bowl.
Turn down the mixer speed to medium low. Add the eggs one at a time. Scrape down the sides of the bowl.
Turn the mixer speed to low and slowly add the flour. Once combined, add the milk. Scrape batter into the loaf pan and cook for 1 hour or until a knife inserted into the middle of the loaf comes out clean.
*If you're using a hand mixer or other mixer that only has beaters, it will work just as well.