Old Fashioned Banana Bread

Preheat your oven to 350 degrees. Gently spray your loaf pan with baking spray and set it aside.
In a large bowl, cream your butter and sugar together using a handheld mixer. Beat in one egg at a time.
In a separate mixing bowl, smash your banana using the back of a fork. You'll want it to resemeble baby food.
Using a spatula, fold the smashed banana, 2% milk and vanilla extract into the butter / sugar / egg mixture. Stir until well combined.
In a second mixing bowl, combine the dry ingredients. These include the AP flour, baking soda, and salt. Stir until well combined. Next, you'll fold the dry ingredients into the wet ingredients. Stir until well combined using a spatula.
Split the batter between two 8"x3"-inch foil baking tins. Bake for 45 minutes.
OR you can pour the batter into a 9"x5" loaf pan. Ceramic or glass preferred. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool on a wire rack before slicing.
**NOTE** If you make a double batch, split the batter among 3 foil baking tins. The foil tins will be 8"x 3"7/8 inches. Bake for 45-50 minutes or until cooked through.
You can freeze the extra breads for up to 1 month. Just make sure they are well covered in foil and sealed in an air tight bag to prevent freezer burn.
Store covered on the counter for 3-4 days.