When we moved to Baton Rouge, in 1977, they still had a Welcome Wagon! One of the cool gifts in it was The River Roads Cookbook, with lots of wonderful southern/Cajun recipes. The Banana Bread recipe is the best I have ever made and it has been shared with family and friends all over!
- 1/2 cup margarine, softened
- 1 1/2 cup sugar
- 2 eggs
- 1 t vanilla
- 2 cups flour
- 1/2 t salt
- 1/2 t baking soda
- 1/4 cup milk
- 3 sm or 2 lg ripe bananas
- 1 cup chopped nuts (optional)
Grease and flour a bread pan, or muffin tins, or small bread tins.
Using mixer cream margarine/sugar until smooth and creamy
Add eggs and vanilla
Beat til fluffy
Combine dry ingredients (flour, salt, baking soda)
In thirds, alternately add dry ingredients, milk and bananas.
(So, add about a third of the milk and a third of the dry ingredients,and a third of the bananas.) Beat 3 minutes. Add the next third of the ingredients and beat. Add final third and beat well.
If using nuts, stir in last.
Bake 350, 50-60 minutes, til center is done.