3 overripe/black bananas 1 cup sugar 1/2 cup butter (1 stick) 2 eggs 3 Tablespoons milk 2 cups flour 1 teaspoon baking soda 2 Tablespoons each add-in
- KitchenAid mixer - Rubber spatula - 1 or 2 loaf pans
Cream the stick of room-temperature butter and 1 cup sugar together with the 3 overripe bananas.
Add in the 2 eggs and 3 Tablespoons milk, and mix until they're thoroughly incorporated. Again, scrape sides as needed between bouts of stirring.
Add 2 cups flour and 1 teaspoon baking soda, and stir in gently until mixed. Scrape sides and mix again. The resulting batter will be a thin pudding consistency.
- Grease two loaf pans with the left-over butter wrapper. - Scoop half of batter into each loaf pan, and remove any drips from the edge.
Bake in 350F oven for 50-55 minutes until golden brown on top and a test poke from a toothpick or skewer comes out clean.
Slice the bread and serve warm or room-temperature. To store, let the loaf come to room temperature then wrap in aluminum foil.