Patsy’s Banana Bread

• 1 3/4 c flour (210g)
• 1 1/4 tsp bking pwdr
• 3/4 tsp salt
• 1/2 tsp bking soda
• 2/3 c sugar
• 1/3 c butter
• 2 eggs
• 2 tbls milk
• 1 c mashed banana
• 1/4 c chopped nuts

• 3 1/2 c flour (420g) [high alt 475g]
• 2 1/2 tsp bking pwdr
• 1 1/2 tsp salt
• 1 tsp bking soda
• 1 1/3 c sugar
• 2/3 c butter
• 4 eggs
• 4 tbls. milk
• 2 c mashed banana
• 1/2 c chopped nuts

oven 350 (high altitude try 325)

TIPS from Patsy: Use HIGH quality NEW ingredients. sift flour BEFORE measuring carefully (do not pack down). then sift all dry ingredients together (except sugar). bring butter, milk and eggs to room temperature before baking. DO NOT MELT BUTTER.

stir dry ingredients (except sugar), set aside. cream sugar & butter until light (scraping bowl often), add eggs one at a time, and the milk, beating till smooth after each addition. add flour mixture & banana alternately to the creamed mixture, beating until smooth after each addition. fold in nuts. grease 8x4x2 loaf pan (only fill pans/cups 2/3-3/4 full (muffins 1/3 cup) so they have room to rise), bake 50-55 min (til a wooden pick inserted in center comes out clean, cool IN PAN for 10min, then remove from pan and immediately wrap tightly in foil [NOTE: the foil was mom’s alteration when she was here in person].

[NOTE: I (TAZ) have found that a double batch will make 5-7 mini loaf pans, bake for 30-35 min, muffins bake for 20-25 min and mini-muffins bake for 15-20 min. YOUR times may need adjusting as I live at high altitude.]