When I was preparing dinner tonight, I noticed that the bananas I’d bought last week were still in the fruit tray – and decidedly over-ripe.  I immediately thought, “Yea!  I’ll make some banana bread!”  So tomorrow afternoon, I will use the following recipe to make the best banana bread I’ve ever tasted.  I got this recipe from my niece, Naomi.

Banana Bread

1 1/2 cups sugar

1/2 cup margarine

2 eggs

1/2 cup sour milk (add 1 tsp. white vinegar to fresh milk and let it stand 10 minutes)

1 tsp. baking soda

2 cups flour

4 mashed over ripe bananas

1 tsp. vanilla

1 cup nuts or chocolate chips (optional)

Cream sugar and margarine.  Then add eggs, milk, soda, flour and vanilla.  Mix well.  Add bananas and nuts.  Pour into 2 greased and floured loaf pans and let stand 20 minutes. 

Bake at 325 for 50 minutes.  Check doneness by inserting a toothpick in the center.  If the toothpick comes out clean, the banana bread is done.

Options:  You can use 1 1/2 cups applesauce instead of the bananas.  You can also use crushed pineapple, crushed cranberries or almost any soft fruit.

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