My husband’s boss asks for my banana bread every year for the annual brunch, but when I arrive with two loaves, he whisks both of them off the table and hides them. When I start laughing, he says, “Oh, we have too much food anyway.” He says this every year. Because he wants it all to himself; that’s why.
This is the very first recipe I ever baked when I was a young girl, and I’ve continued to make it all these years. My mother gave me the recipe on a card, and I laminated it because I use the recipe so much.
Turn on the oven to 350 degrees. Grease and flour two small loaf pans. Mash 3 very ripe bananas. In another larger bowl, cream together ½ cup of margarine (softened), ¾ cup of sugar, and 1 egg. Dump the banana mush into the larger bowl. Now add 3 tablespoons of milk, 2 cups of flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt. Stir. Divide equally into the two small loaf pans. Bake for half an hour.
If your bananas are small, you might need to add a little bit of milk to compensate. If your bananas are enormous, you might need to add some flour. If it’s your first time to make banana bread, just buy normal-sized bananas.
Don’t try to bake the two small loaves in one loaf pan. My best friend keeps asking me, “What is your secret to your yummy banana bread? Mine doesn’t taste the same, and furthermore, it doesn’t bake in half an hour. It takes way longer.” And I answer every time, “Use two small loaf pans instead of one big one.” And she says, “Oh, I don’t want to do that. I don’t have enough space in my cupboard.” The next year, like clockwork, we have the same conversation…
Some day I will buy two small loaf pans and mail them to her. When she opens the package, she will probably laugh.
