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.
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.
What is your favorite quick bread?
THE JOY OF CAKING 