Ingredients

• 2 -1/2 cups unbleached all-purpose flour (may substitute up to 1 cup of whole wheat flour for the plain flour)
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1-1/2 cups mashed, very ripe (but not rotten!) bananas (about 3 medium)
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup butter (1 stick), softened
• 1 cup sugar
• 2 large eggs

Directions

1. Preheat oven to 350 degrees F. Evenly grease and flour a 9" x 5" loaf pan. In medium bowl, combine flour, baking powder, salt and baking soda. In small bowl, combine bananas, milk and vanilla.
2. In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula. Beat until just blended.
3. Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, about 1 hour, 10 minutes. (Check after 1 hour for doneness.) Cool in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.

Makes 1 loaf; 16 slices.

Jenny Kales is the mother of two girls, one with severe nut allergies. She writes about her experiences at The Nut-Free Mom blog, where you can find more allergy-friendly recipes.

Contact Jenny at nut-freemom@sbcglobal.net.