1 cup refined sugar
8 tablespoons (1 stick) tasteless butter, temperature
2 giant eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups general-purpose flour
1 teaspoon leavening
1 teaspoon saleratus
1 teaspoon salt
Preheat the kitchen appliance to 325 degrees F. Butter a loaf pan.
Cream the sugar and butter in an exceedingly giant bowl till lightweight and downy. Add the eggs one at a time, beating well once every addition.
In a little bowl, mash the bananas with a fork. Combine within the milk and cinnamon. In another bowl, combine along the flour, leavening, celebrates and salt.
Add the banana mixture to the creamed mixture and stir till combined. Add dry ingredients, compounding simply till flour disappears.
Pour batter into ready pan and bake one hour to one hour ten minutes, till a strip inserted within the center comes out clean. Put aside to chill on a rack for quarter-hour. Take away bread from pan, invert onto rack and funky fully before slicing.
Spread slices with honey or serve with frozen dessert