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Directions
Preheat and Prep
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt.
Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
Prepare Powdered Milk Mixture
In a small bowl, whisk together the powdered milk and water until smooth and dissolved.
Combine Wet Ingredients
Add the mashed bananas and the powdered milk mixture to the wet ingredients. Mix well.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Bake the Batter
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool the Bread
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• For a richer flavor: Use brown sugar instead of granulated sugar.
• Add nuts: Fold in 1/2 cup chopped walnuts or pecans to the batter.
• Spice it up: Add 1 teaspoon of cinnamon or 1/2 teaspoon of nutmeg to the dry ingredients.
• Make muffins: Bake in greased muffin tins for 18-20 minutes.
• Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
