Banana Bread

Since childhood, the hidden silver lining in having the bananas get too ripe to eat was the potential for banana bread.  the easy and delicious solution to a problem.
Of late, with most of the kids out of the house, and much more sporadic shopping trips that are aimed at the one ingredient we need and the few things that we could use, mostly using the farmer's market and our local CSA in the summer and Costco in the winter to supplement with fresh fruits and vegetables, we just do not seem to have all that many bananas that might get to the banana bread state.  More is the pity.  The low oven temperature creates a less burnt exterior.

1 cup granulated sugar

8 tablespoons (1 stick) butter

2 large eggs

3 ripe bananas

1 tablespoon milk

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. 
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. 
3. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. 
4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. 
5. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.