Banana-Nut Bread

I've tried many banana bread recipes and decided that something was still missing from each one I tried. So, I've taken a recipe from an old country magazine and modified it just a smidgen... I've use this recipe for a long time after my modifications and have always enjoyed the end results. I hope you enjoy this as much as I have.

• Ready In: 1 hr 19 mins
• Yields: 4 loaves

Ingredients

• 2 1⁄2 cups white sugar
• 1  cup butter, softened
• 4  eggs
• 3  cups  mashed ripe bananas
• 1  cup  whole milk
• 2  teaspoons vanilla extract
• 1  teaspoon  banana extract
• 5  cups all-purpose flour
• 4  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon salt
• 2  cups  chopped walnuts (optional)

Directions

1. Heat oven to 350°F.
2. Grease bottoms only of 4 loaf pans, 8-1/2 x 4-1/2 inches or 2 loaf pans, 9x5x3 inches.
3. Another option is to trace the bottom of a loaf pan on parchment paper, cut out and place at the bottom of the loaf pan.
4. When baking is complete, the bread will come clean from the pan and the parchment paper can be peeled off the bottom and discarded.
5. Mix flour, baking powder, salt and baking soda until incorporated, set aside.
6. Mix sugar and margarine in a large bowl.
7. Stir in eggs.
8. Add bananas, milk, vanilla extract and banana extract and stir until smooth.
9. Stir in flour mixture, scrape sides of the bowl until moistened.
10. Stir in nuts (optional).
11. Bake loaves about 1 hour and 15 minutes or until toothpick comes out clean.
12. Let cool for 5 minutes then, remove from the pans.
13. Cool completely on wire rack.
14. Bread can be stored tightly wrapped in the refrigerator for up to a week or can be frozen using freezer bags.