Prep 5 mins
Cook 1 hr
This is a recipe from my 5th grade teacher. She was a wonderful cook who had to feed a table full of ranch hands everyday. It's so simple and fail proof, I'll never use another recipe.
- 473.18 ml flour
- 118.29 ml margarine
- 3 ripe bananas, mashed
- 177.44 ml chopped nuts (optional)
- 2.46 ml salt
- 236.59 ml sugar
- 2 eggs
- 4.92 ml baking soda
- Mix sugar and margarine till creamy. Then add eggs and mix well.
- Add all other ingredients.
- Bake at 350° for 1 hour .
- Also makes beautiful muffins (12).
This recipe is fantastic - easy to make and tastes delicious although it is actually better the next day - I have added a few drops of milk into the mix at the end which definitely didn't seem to harm the consistency, one recipe I keep going back to :)
Absolutely one of the best banana breads I have made in a while!! I used butter instead of margarine and added pecans. I made 4 mini loaves and it disappeared!! I will be making this again and again......THANKS!!
Indeed it is a Never Fail recipe. I used butter, added a few chopped dried figs to the mix, sprinkled slivered almonds on the top and baked it in a 20x30cm pan (my loaf pan was too small...). The shallow depth meant it was done in less than an hour (not sure how long, just kept an eye on it then tested with a skewer), so I got my cake faster!