We virtually constantly have in excess of ripe bananas in our kitchen, so this family recipe is often becoming created in our household. I like to make it especially around the holiday seasons when the young ones are home, the tree lights are on, and holiday break new music is actively playing in the qualifications. There is one thing so comforting about baking a delectable recipe with the smells of vanilla and sugar in the course of the household with audio participating in.
For the duration of the getaway period, I will also make this for neighbors or close friends we are traveling to with. It is the easiest recipe, and a complete crowd pleaser for either breakfast or an afternoon snack! Add some chocolate chips, nuts or craisins for some added deliciousness and crunch. Wrap the bread in parchment with some baking twine and a cinnamon adhere on top for a stunning, delightful reward.
Here’s our go-to family banana bread recipe by my grandmother Marcella Jane. I hope it turns into a relatives preferred of your own, and is enjoyed by many this vacation year!
8 around ripe bananas
1 cup white sugar
1 cup brown sugar
1 cup margarine or butter
4 cups flour
2 tsp baking soda
1 tbsp vanilla
8 tbsp milk
Combine sugars and butter and conquer till creamy.
Insert in eggs, flour, baking soda, vanilla, and milk. Blend very well.
Mash bananas and include to the combination. *Suggestion: Generally freeze more than ripe bananas for later use!
Fill loaf pans 3/4 of the way total and bake at 350 levels for one hour.
Yields two standard sized loaf pans. One for you, and 1 for a friend!