1. Warm milk (about 105–110°F / 40–43°C). 2. In a bowl mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. 3. Add butter and salt. Mix in flour gradually until a soft slightly sticky dough forms. 4. Knead 8–10 minutes until smooth and elastic. The dough should remain soft, not stiff. 5. Place dough in a lightly oiled bowl. Cover and let rise 1–1.5 hours until doubled. 6. Roll dough to about 3/4 inch (2 cm) thick. Cut rounds with a 3–3.5 inch cutter. 7. Place on a tray dusted with cornmeal. Dust tops with cornmeal too. Let rise 30–40 minutes. 8. Heat a dry skillet or griddle on low-medium. Cook muffins 5–7 minutes per side until deep golden brown. They should cook slowly so the inside cooks without burning. Internal temperature: about 200°F / 93°C. 9. Let cool completely. Important: Split with a fork, not a knife. This creates the famous nooks and crannies. SERVING IDEAS: - Butter and honey - Jam or marmalade - Eggs Benedict - Breakfast sandwich with egg and cheese - Toasted with cream cheese TIPS: - Cook slowly — rushing burns the outside. - Dough should be soft and slightly sticky. - Fork-split instead of cutting. - A cast-iron skillet works best.

   1. Peheat an oven to 375F. Grease a 9x5-inch loaf pan. 2. In a mixing bowl, mash the ripe bananas with a fork or potato masher. 3. In a separate bowl, whisk together the flour and baking powder. 4. Melt butter. Add eggs and vanilla to the banana mixture, mix until combined. Add sugar and melted butter and mix again. 5. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay. 6. Pour the batter into the greased loaf pan and spread it evenly. If you're adding nuts and cinnamon sugar, sprinkle nuts and cinnamon sugar on top. 7. Bake in preheated oven for about 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 8. Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.