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