Recently, mom had a hankering for banana bread. She gave me her tried and tested recipe on an old discolored newspaper clipping that was probably as old as me. I tried it and it was much better than the modern, newfangled recipe that I had been using — and this one had fewer ingredients. It even worked well with apple bananas. Giving it away is the hardest part. (I just want to eat all myself!) 😉
1 cup butter or margarine (2 sticks)
2 cups sugar
6 or 7 ripe bananas, mashed
4 eggs, well beaten
2-1/2 cups sifted flour
1 teaspoon salt
2 teaspoons baking soda
Cream margarine and sugar thoroughly. Add bananas and eggs. Sift dry ingredients; blend into creamed mixture. Do not over mix. Pour into loaf pans. Bake at 350º F for 45-50 minutes. Do a toothpick test: it’s done when the toothpick comes out clean.
NOTE: This recipe was originally posted on my (now-private) blog, Champuru.net in February 2010. I have been making this banana bread frequently ever since. My mother passed away in December 2011 and whenever I smell this banana bread baking in the oven, I think about her.