1/3 c. butter
2/3 c. sugar
2 eggs, lightly beaten
1 3/4 c. sifted flour
2 3/4 tsp. baking powder
1/2 tsp. salt
1 c. mashed ripe bananas (3 med.)

Beat butter 2 minutes at medium speed with mixer until creamy and glossy. Gradually add sugar, beating until light and fluffy. Add eggs; beat until thick and pale lemon in color. Sift dry ingredients; add alternately with bananas to creamed mixture, blending thoroughly after each addition. Turn batter into a greased 8 1/2 x 4 1/2 x 3 inch pan. Bake at 350 degrees for 60 to 70 minutes or until cake tester comes out clean and dry. Let bread partially cool in pan 20 to 30 minutes before turning onto rack. Makes 1 loaf.