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Double
batch…makes 4 small loaves: 2
cubes margarine, room temperature 2
scant cups sugar Cream
together with mixer, then add in 4
eggs, cream in one at a time 2/3 cup milk with vinegar or lemon juice to sour (or buttermilk)
In
a separate bowl 4 cups sifted flour (or 3 ¾ c. flour) With
2 teaspoons baking soda And
1 tsp salt Alternately mix into creamed mixture the milk /then flour.. Add 4-5 bananas that you have blended in the blender to pure’ (liquefy) not an exact amount; see what works best That’s
it, pretty simple. The real key to good banana bread besides not beating differently than outlined, is
to not overcook. I
set the temperature to not much over 300 degrees (300-335?) &
let it cook for just under one hour. Check
with a toothpick at end to be sure it is cooked. I
even sometimes put a pan of water on the shelf below so as to not get too much
heat from the bottom element. For
me, it works best to use 4 small loaf pans instead of 2 big ones…just seem to
cook more easily without overcooking.
"Old-fashioned helpfulness with Integrity & Ethics"
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