2 c. flour
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/4 c. margarine
1/2 c. sugar
2 really, really ripe bananas, mashed
1/2 cup of milk
1 tsp. lemon juice
This banana bread won first place at the Hebron Harvest Fair. Yes, it's that good. And it freezes well, and makes a great gift basket addition.
Preheat oven to 350°F (325°F if using mini loaf pans). Grease and flour one regular sized loaf pan or three mini pans.
In a medium bowl, sift together flour, baking soda, baking powder and salt.
In a stand mixer, cream together sugar and 1/2 stick of margarine. Add bananas and eggs. Add lemon juice to milk and add to the banana mix. Then add the sifted dry ingredients to the banana batter, blending well.
Add batter to pan(s) and place in preheated oven. Bake for 50 mins. (45 for mini loaves) or until toothpick comes out clean.
Remove from oven and place pan(s) on wire rack. Cool 10 mins., then remove loaf from pan(s). Let cool completely.
Submitted by Diana Bogue Contributed on: and modified on Sunday May 2nd, 2010