BANANA BREAD

Preheat the oven to 350 degrees and butter a 4-by-8-inch loaf pan. Lightly dust the pan with additional flour and tap out the excess.

In a large bowl, stir together the flour, baking powder, baking soda, and salt. In another bowl, use a wooden spoon to cream together the butter and sugar.

Stir in the bananas, milk, and vanilla extract until combined. Stir in the flour mixture until it is just blended.

Scrape the batter into the loaf pan and spread it evenly.



Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Remove the pan to a wire rack.

Cool for at least 10 minutes before removing the bread from the pan and letting it finish cooling on the rack.

Store the completely cooled banana bread in an airtight container at room temperature.

Makes 1 loaf or about 12 slices.

Spread with Peanut Butter for Delicious Peanut Butter and Banana Bread Sandwiches

Preheat the oven to 350 degrees and lightly butter an 8-inch square baking pan.

In a small saucepan over medium heat, cook the dates with the water for about 7 minutes or until they are softened.

Remove the pan from the heat and cool. Stir in the lemon juice.

In a large bowl, stir together the oats, flour, walnuts, and salt.

In another large bowl, using a wooden spoon, cream together the butter and brown sugar.

Gradually stir in the oat mixture, reserving 1 cup of it.

Firmly press the remaining mixture into the prepared pan.

Spread the dates evenly over the top.

Sprinkle the surface evenly with the reserved oat mixture and lightly press it using your fingertips.

Bake for 20 to 25 minutes or until just starting to brown.

Let cool, then cut into bars.

Makes 16 squares.