I tweaked this recipe from a variation of the Amish Friendship bread, the one that got passed around in baggies.This one does not involve weeks of "fermentation', thank goodness, but became such a hit in my family, that now every holiday, I get requests for shipments of this bread.
1Preheat oven to 325 degrees.Prepare loaf pans by spraying cooking spray, the coating with cinnamon sugar. This recipe will make either 2 large loaf pans, 3 medium, or 6 small, or mini loaf pans.
2Add all dry ingredients (except nuts) into a large bowl and stir together until well mixed.
3Add milk, oil(or oil and applesauce), eggs,and vanilla and mix well with beater or stand mixer.Batter will be slightly thick. Add thawed bannas including juice, and mix well. stir in nuts (optional).
4Pour into prepared pans and bake for 40min- 1hr 15min, depending on size of pan. I prefer light colored or shiny aluminum to the darker pans, as they tend to burn the bottom. Use knife or toothpick to test for doneness. Cool for 15-20 min, then wrap in foil, if not eaten right away, to preserve moistness. I have wrapped these and shipped them this way by 2-3 day mail, and they arrive just as moist as if they were fresh from the oven!
5***For the moistest results, I let the bananas completely blacken, then freeze them until I am ready to use them. Then I thaw them out in the microwave, and pour into batter, juice and all. This not only gives a more concentrated banana flavor, but the juice ensures moistness too!