This recipe makes two loaves of bread. If you only want one, cut the recipe in half. But the second loaf can be frozen for up to 3 months if tightly sealed.
INGREDIENTS | MAKES 2 LOAVES
1 cup butter or shortening, softened
2 cups sugar
1 tablespoon vanilla
½ cup milk
6 overripe bananas, mashed
½ teaspoon salt
4 cups flour
2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon ground cardamom
Preheat oven to 325°F. Mix the butter, sugar, and vanilla with a hand-mixer until smooth. Beat the eggs in one at a time until the yolk is incorporated. Stir in the milk and bananas until combined.
In a smaller bowl combine the salt, flour, baking powder, and spices. Pour the dry ingredients into the wet ingredients and stir until just combined.
Pour the mix into two loaf pans. Bake for 45–60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
Remove from the pan immediately and cool for 5 minutes before slicing and serving.