Banana Bread
I inherited this recipe from my mother. It’s one of those recipes that I’ve made no change to since it’s perfect just the way it’s written. I probably don’t have to sift the flour anymore but do anyway…part of the tradition. The secret to the success of this recipe though, is the very very ripe bananas–the skins are almost black.
What You Need
- 2 cups sifted flour
- 1 tsp baking soda
- ½ teaspoon salt
- ½ cup margarine
- 1 cup sugar
- 2 eggs
- 1 cup mashed, very ripe bananas (about 2)
- ? cup milk
- 1 teaspoon lemon juice or vinegar
- ½ cup chopped nuts
Putting It Together
- Sift flour with baking soda and salt. Set aside.
- Cream margarine and gradually add sugar. Mix well. Add eggs and bananas; blend thoroughly. Set aside.
- Combine milk and lemon juice, which will curdle a bit.
- Slowly and alternately fold in flour mixture and milk mixture to banana mixture, beginning and ending with dry ingredients.
- Stir in nuts then pour batter in a lavishly buttered 9x5x3 loaf pan and bake in preheated 350° oven for one hour, or until bread springs back when lightly touched in center.
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