170g butter, room temp
100g whole eggs
44g whole milk
270g unbleached, unbromated flour*
5g baking powder
3 overripe bananas
Cream butter, sugar, salt, and cinnamon with a paddle. When creamy, add eggs. Add sifted dry ingredients in stages, alternating with bananas and milk. If using nuts, add last. Bake for 45-55 minutes in a greased loaf pan at 350°F. (Optional: add ½ cup chopped nuts of your choice.)
* For gluten-free option, replace with half almond flour and half buckwheat flour and add additional 44g milk. All dairy can be replaced with a non-dairy mylk or oil of choice.