Simple & Perfect Banana Bread

Two mini loaves, with and without
cinnamon candied nuts on top.

Ingredients:
1 3/4 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 cup mashed ripe bananas
1/3 cup butter (at room temperature and cut into 4 or more pieces) 
2 tablespoons milk
2 eggs
2/3 cup chopped pecans or cinnamon candied pecans (optional)

Method:
Preheat oven to 350*. Grease a 8x4 inch loaf pan and line just the bottom with parchment paper. (Or, use three 5x3 inch mini loaf pans)
Sift 1 cup of the flour, sugar, baking powder and baking soda into a large bowl. Stir in nutmeg. Add the bananas, butter and milk to the flour. Beat with an electric mixer, on low speed, until blended. Next, beat on high speed for 2 minutes. Add eggs and remaining flour. Beat just until blended. Spoon batter into into prepared pan or pans. If desired, sprinkle the top of batter with chopped nuts.
Bake 8x4 inch loaf for 55 - 60 minutes, or until a toothpick inserted near the center comes out clean. (Bake mini loaves for 40 minutes.) 
Cool in pans, on a cooling rack, for 10 minutes. Remove from pan and continue cooling thoroughly on rack. Wrap in plastic wrap or foil and store overnight, in the refrigerator, before slicing and to allow the flavor to develop.

Notes: Even though the flavor is improved on the second day, go ahead and enjoy a slice while the bread is warm. 
This recipe may be doubled. (To make muffins, bake at 375* for 15 - 20 minutes, or until toothpick inserted in the center of a muffin comes out clean.)
To make candied pecans, check this blog for the "Favorite Cinnamon Candied Pecans" recipe.