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Banana
Bread…
Triple
batch…makes 6-8 small loaves & a medium one:
3
cubes margarine, room temperature
3
scant cups sugar Cream
together with mixer, then add in
6
eggs, cream in one at a time
1
cup milk with vinegar or lemon juice to sour (or buttermilk) In
a separate bowl 6 cups sifted flour (or 5 ¾ c. flour) With
3 teaspoons baking soda And
1.5 tsp salt Alternately
mix into creamed mixture the milk/then flour.. Add 6-7 bananas that you have blended in the blender to pure’ (liquefy) not an exact amount; but 3 cups at least (I use a little of milk & puree bananas in the blender)
Walnuts in some ...
2 tsp vanilla in
all (optional) 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 335 degrees (300-325?) &
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.
or a double layered cookie sheet
Should make 6 small loaf pans plus 2 medium ones I use 1/3 whole wheat flour / 2/3 all purpose unbleached flour
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