Prep 10 mins
Cook 1 hr
From my collection of handwritten recipes. Note: To add variety, add 1 cup finely chopped dried apricots, 1 cup cranberries, 1 cup finely chopped, pitted dried prunes, or 1 cup dark seedless raisins.
- 59.14 ml margarine
- 236.59 ml packed dark brown sugar
- 1 egg
- 354.88 ml flour
- 4.92 ml salt
- 4.92 ml baking soda
- 236.59 ml mashed ripe banana (approx. 2 large bananas)
- Preheat oven to 325*. Melt the margarine and set aside to cool. Beat the egg and sugar together. Add cooled margarine. Stir the flour, salt, and soda together. Alternately add the dry ingredients and mashed banana to butter mixture. Mix until moist. Pour the batter into a greased and floured loaf pan. Bake at 325* for 60 minutes or until pick inserted in the center of the bread comes out clean. Allow the bread to cool for several minutes before removing from the pan.
Very moist and flavorful. I made as written, but will try the suggestion of cranberries next time.