I do not bake a lot but I make this one quite often. In fact, my son likes this so much that anytime bananas start to turn, he gets excited. Don’t be shy with the bourbon/rum – it mostly bakes off. Of course, the recipe stands without the booze, if you want to omit altogether. For this one, all you need is a mixer (stand or handheld) and you are basically done.
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy in a KitchenAid or with a hand mixer. Add the eggs one at a time, beating well after each addition to incorporate. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Do not overmix. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. 
Ingredients
Instructions
BEST BOOZY BANANA BREAD
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