Banana Bread

2 cup all-purpose flour
1.5 tsp baking powder
1/2 tsp baking soda

1/2 cup butter
1 cup cane sugar
2 eggs
1 cup mashed ripe bananas
2 Tbsp milk
1 tsp lemon juice

Preheat oven to 350° F, adjust rack to middle position.
Grease a 9x5x3 inch loaf pan or three 5.5x3x2 inch loaf pans; set aside.
Combine flour, baking powder, and soda. Set aside.
In a bowl, beat butter with electric mixer on medium speed 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time, beating well. Add bananas, milk, and lemon juice. Beat until mixed. Add flour mixture; beat until combined. Pour batter into prepared pan.
Bake for 45-50 min for larger pan (35-40 min for smaller pans) or until a wooden toothpick inserted near center comes out clean.
Cool bread in pan for 10 min. Remove from pan, cool. Cover and store at room temperature overnight before slicing. Store at room temperature up to 3 days or in refrigerator up to 1 week.

To make ahead:

Prepare and bake bread as directed; cool completely. Place bread in a freezer container or bag and freeze for up to 3 months. Before serving, thaw the wrapped bread overnight in the refrigerator.

(Recipe source: Better Homes and Gardens Complete Book of Baking)