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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 9 |
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I have not made this recipe in years! It's one of the first recipes Mom taught me to make, from this tiny little paperback quick breads cookbook she had. When I moved into my own apartment and had some bananas go bad, I called her for the recipe, and she could not find it! After several years of trying other banana bread recipes and just not finding the same taste, I am happy to report that she has found the recipe and contributed it, along with many others of our family favorites, to her church's cookbook. When it came out, she gave each of us kids our own copy so we wouldn't need to ask her for our favorite recipes all the time! :) Enjoy! Ingredients:
1/2 cup butter |
1 1/2 cups sugar (as much as i don't want to 'mess with' this recipe, i intend to experiment and cut this down) |
2 eggs |
3 bananas (should be about a cup) |
2 teaspoons baking soda |
4 tablespoons sour milk |
1 1/2-1 3/4 cups flour (how much depends on the size of your bananas, add the larger amount if your bananas are larger and a) |
Directions:
1. Cream butter and sugar.
2. Add eggs and bananas, mixing thrououghly.
3. Add flour, soda, and milk. Mix completely.
4. Pour into greased loaf pan.
5. Bake at 350 for 30-35 minutes.
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