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.
Servings: 1loaf
Ingredients
2cupssifted flour
1tspbaking soda
½teaspoonsalt
½cupmargarine
1cupsugar
2eggs
1cupmashedvery ripe bananas (about 2)
? cup milk
1teaspoonlemon juice or vinegar
½cupchopped nuts
Instructions
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.