Preheat oven to 350 degrees. Blend together sugar and softened butter in the mixer, and mix longer than you think! Add eggs, milk and vanilla. Mash the bananas in with a potato masher. Then add the rest of the dry ingredients. Put parchment paper in a loaf pan, let it hang over the sides so it can lift the bread out when done baking. Sprinkle the top with demarera sugar or plain white sugar. Bake for 55 minutes and double check it’s done using the ol’ toothpick trick.
Serve with butter (or if you’re feeling fancy, make salted maple butter by mixing together a stick of butter and a few tablespoons of maple syrup with a sprinkle of salt). OR, you can try this with cream cheese! The banana bread is best when slightly warmed.
In honor of turning 34, I’m sharing my favorite frosting recipe. It’s excellent on cinnamon rolls, carrot cake, red velvet cupcakes, sliced fruit, hummingbird cake… or right off the spoon.
Cream Cheese Frosting
8oz Philadelphia Cream Cheese, never fat free (you might as well eat salad)
1 stick Salted Butter
1/3 cup Greek Yogurt
Splash of Vanilla Extract (and/or Rum)
1 1/4 cup Powdered Sugar
Sprinkle of Cardamom
Use a mixer on high speed to combine the wet ingredients above and beat well, then add the powdered sugar last and beat again- just when you think you’re done, beat it for another 2 minutes, then chill well.
Pop Quiz— Do you know the difference between frosting and icing? Frosting is thick and spreadable and made with a fatty base, often butter. Icing is thinner and usually made of powdered sugar mixed with a liquid such as water or milk.