Preheat oven to 350°F (176°C) lightly spray loaf pan.
Combine Kinnikinnick All Purpose Flour Blend, baking soda, cinnamon and salt. Set aside.
In a separate bowl, use an electric mixer to cream butter, vanilla, and sugar until light and fluffy. Add eggs one at a time, mixing after each addition. Fold in mashed bananas. Slowly add dry ingredients to banana mixture, mixing after each addition until fully incorporated. Be careful not to over mix.
Pour batter into prepared loaf pan. Bake for 60-75 minutes (check for doneness -loaf will spring back when touched lightly on the top). Remove from oven, and let loaf cool slightly prior to inverting pan. Carefully remove pan and let cool before serving.
Yields: 1 loaf.
Tips & Variations
- Banana Bread can be stored in the freezer for up to 3 months.