Over the years, I think I’ve become a good judge of the best banana bread recipe, anywhere. This one is proof that the potter (Tom) can be bought. Mary Ellen and Margaret Ann can have ‘most anything for bringing this bread by all summer when they’re at the cabin. (‘course I tell Linda L. something similar). A good reason to buy a few more bananas than you can possibly eat before they get ripe!
Ella’s Banana Bread
3 ripe bananas
3 Tbsp. sour milk
½ cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup chopped nuts (optional)
Mash bananas with sour milk and set aside. Cream butter. Add sugar and mix well. Add eggs and beat well. Add banana mixture and mix to incorporate. Fold in dry ingredients. Add nuts if desired.
Put into two regular or four small loaf pans. Bake at 350 degrees for 45 minutes to 1 hour or until cake tester comes out clean when loaf is pierced. Cool and store in plastic. Freezes well.