Mom’s Banana Bread

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I recently stopped at a tag sale where the real find was sitting in a free pile.  I quickly snatched up a (vintage) 1965 copyrighted McCall’s Home-Baked Breads Cookbook and away I went.

Although I didn’t actually make a recipe  from the cookbook, I enjoyed paging through it.  And the book did inspire me to make this batch of banana bread. 

This recipe is my mom’s.  It is a tried and true recipe that has never failed me.  

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I made 4 mini loaves with this recipe and excluded the nuts this time around.

Mom’s Banana Bread

1 c. granulated sugar

1/2 c. margarine, softened

2 eggs

3 ripe bananas, smashed

1/2 c. chopped walnuts (optional)

2 c. all-purpose flour

1/2 tsp. salt

3/4 tsp. baking soda

1 1/2 tsp. baking powder

Preheat oven to 325 degrees. Grease 4 mini bread loaf pans. 

In a large bowl, add sugar, margarine, eggs, and bananas; beat with electric mixer.   Add salt, baking soda, baking powder, and flour.  Mix all ingredients thoroughly.  Add nuts if desired.

Pour batter into prepared mini bread pans.  Bake for 35-40 minutes, or until toothpick comes clean when inserted into the middle of the bread. 

Cool before removing from pans.

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What is your favorite quick bread?