- Preheat the oven to 180ºC (350ºF).
- Butter an 8” x 4” loaf pan. Set aside.
- In a bowl, mix together the dry ingredients. Set aside.
- In another large bowl, using an electric mixer, cream the soft butter and sugar for 1 to 2 minutes or until smooth.
- Add the eggs one at a time, mixing well between each one.
- Add milk, vanilla and mashed bananas. Mix together.
- Add the dry ingredients, mixing just enough to combine well.
- Pour into the pan and bake for 45 to 50 minutes or until a toothpick comes out with a few crumbs.
- Leave to rest for 10 to 15 minutes before unmolding.
- Slice and serve.
Chef secret:
This banana bread will keep for 5 to 7 days in an airtight container.