Prep 10 mins
Cook 1 hr
Great for breakfast or dessert. Very moist.
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt, optional
- 1⁄2 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 4 -5 mashed bananas
- 1⁄3 cup milk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- nuts or chocolate chips, optional
- Cream marg and sugar.
- Add eggs.
- Add bananas.
- I mash them first with a potato masher.
- Place flour, baking soda and salt in one bowl.
- Place milk, lemon juice, and vanilla in measuring cup.
- Alternating between dry and wet ingredients, slowly add to banana mixture.
- Add nuts or chips at end if you'd like.
- Bake in a loaf pan at 350 for 1 hour.
I've been searching for, and baking banana bread recipes in the hope of finding a great recipe. My family was very pleased with the moistness and wonderful banana flavor in your recipe. The bread had a nice peak with just the right color of brown for the crust (I didn't have any trouble with overbrowning as I've had with some recipes). I substituted buttermilk for the milk and lemon juice (needed to finish it up) but otherwise followed your instructions exactly. I'm most excited that my oldest daughter now has another healthy snack to add to her very limited list of healthy snacks (picky eater). Thanks from one Caryn to another....
I thought this was a great recipe. I liked the addition of the lemon juice as an additional of that flavor that you just can't place. Thanks for sharing this recipe!
THIS WAS SOO AWESOME! There are no less the 20 zillion banana bread recipes in the world, and I am proud to adopt this one as my favorite. Firstly, I love it because it browned perfectly. Usually banana bread comes out with a dark chocolate colored crust, but this turned out beautifully golden brown. I loved the additon of lemon juice. It really added to the flavor! Texture was outstanding, it was very moist, banana-y and went wonderfully with the pecans I added. I commend you on posting suck an awesome recipe.