My cousin, Rhonda Doan Forshey, gave me what I consider the best Banana Bread recipe I ever had. It is simply wonderful! With Rhonda's blessings, she is allowing me to share her recipe with everyone else, so without further adieu, here it is!
BANANA BREAD
¾ Cup marg (room temp)
1&1/2 Cup Mashed ripe bananas
1teasp vanilla
1teasp Baking soda
1&1/2 Cup sugar
2 Eggs
2 Cups flour
1 teasp salt
½ Cup sour milk (or 1/2c reg milk and with
1 Tablespoon vinegar or lemon juice)
Cream margarine and sugar.
Add bananas, eggs and vanilla. Blend well.
Sift flour, soda and salt together.
Add dry ingredients to creamed mixture alternating with milk.
You can add ½ cups chopped nuts....Rhonda adds about ½ bag chocolate chips instead of the nuts.
Pour into greased and floured pan.. Bake at 350 until bread test done. I use the tooth pick method to see if is done. It takes an hour or a little longer to bake.
Makes 2 med size loaves.
The secret is to then hide it for a couple of days so no one eats it. Rhonda says it tastes better after it sets a couple of days.
If you have a lot of ripe bananas go ahead and double this and the baked bread freezes well.
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