Best Homemade Banana Bread

I'm getting started early on some holiday baking. I usually like to have something already done, but with craft shows, conferences, retreats, and everything I've been planning, I don't have anything done. I was pretty lazy early today. Still trying to recover from this past weekend's conference. But, the do-something bug bit me when I was loading the dishwasher. I decided to use up those bananas that were drawing gnats on my counter and make the world's best banana bread. At least it's the best in my opinion. I made 17 loaves of banana bread of different sizes. They all look great except...my son came home from work, walked into the kitchen, and said, "You left the oven on, Mom."...and he turned it off. I told him I still had something in the oven and to turn it back on. I forgot, though, that when he turned it off, it also cancelled my timer. Yep, it's a lil on the too-done side. Oh well! Nothing can be done about it now and my son is more important than a loaf of banana bread; even if it is the best in the world. Here is my recipe:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed banana
1/3 cup milk
1 Tablespoon vinegar or lemon juice

In a small bowl, mix flour, baking soda, and salt. Set aside. In mixing bowl, cream butter. Add sugar and combine. Add eggs and banana and mix. Add flour, alternating with milk that has been mixed with vinegar or lemon juice. Pour into bottom-only greased loaf pan. Bake at 350 for 60-70 minutes or until knife inserted in center comes out clean. Cool 15 minutes and release from pan. Makes 1 loaf.

TIP: instead of using milk that has been 'soured' with lemon juice or vinegar, I use actual soured milk or, even better soured buttermilk. I don't throw away my milk after it sours. I put it in the freezer before it separates. It's perfect for baking. In my opinion, it gives a more moist bread/cake. Many Amish recipes are made with sour milk. We all love their cooking. :-)

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