Banana bread

Our office buys banana every Monday. By the end of Friday, if there are more than 5 bananas left,  everybody would say "Banana bread!"  As a tradition, I would take the bananas home and bring banana bread to office next Monday. So this is my most frequently exercised recipe and 100% thumb up from my co-workers (of course, they have their hidden agenda). I also made this for Girl Scout bake sale. 

The original recipe is from the Betty Homes New Cook Book. I reduced the amount of sugar.

Ingredients:

All purpose flour - 2 cups
Baking powder - 1 and 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Ground cinnamon - 1/4 tsp
Ground nutmeg - 1/8 tsp
Eggs - 2
Banana - 5 medium (prefer ripe ones)
Sugar - 1/4 cup
Cooking oil / butter - 1/2 cup
Raisin - 1 cup (Optional)

This makes one loaf, about 12-15 slices.

Equipment:

Conventional oven, Electrical mixer, Bread loaf pan, Measuring cup, Measuring spoon set, Mixing bowls (2)

Steps:

1. Preheat oven to 350°F. Grease the bread loaf pan with oil or butter.
2. In a large mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a medium mixing bowl, use a electrical mixer to blend eggs, banana, sugar, and oil.

4. Pour mixture in step 3 to mixture in step 2, stir until batter is consistent with no more dry spot. Stir in raisin if desired. Pour batter into bread loaf pan.

5. Bake for 1 hour. Insert a wooden/bamboo chopstick near center, the chopstick should be clean. Banana bread taste better when it is moisten.