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.Â I immediately thought, “Yea!Â I’ll make some banana bread!”Â So tomorrow afternoon, I willÂ use the followingÂ recipe to make the best banana bread I’ve ever tasted.Â I got this recipe from my niece, Naomi.
1 1/2 cups sugar
1/2 cup margarine
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.Â Then add eggs, milk, soda, flour and vanilla.Â Mix well.Â Add bananas and nuts.Â Pour into 2 greased and floured loaf pans and let stand 20 minutes.Â
Bake at 325 for 50 minutes.Â Check doneness by inserting a toothpick in the center.Â If the toothpick comes out clean, the banana bread is done.
Options:Â You can use 1 1/2 cups applesauce instead of the bananas.Â You can also use crushed pineapple, crushed cranberries or almost any soft fruit.