My mom’s banana bread recipe is not too dense, a little fluffy, just enough sweetness and – my favourite part – a lil crispy on the top. My recent encounter in making the banana bread was changed a bit by two things: 1) i got to use my new baby – the Kitchen Aid Mixer I got for Christmas (woohoo) and 2) I was one banana short, which made the recipe a little drier, but the flavour was still consistent to my mom’s recipe.
1/2 c margarine
3 c flour
2 c sugar
6 mashed bananas
1/2 tsp salt
2 tsp baking soda
2 tsp vanilla
1 tsp baking powder
1. Cream together margarine and sugar.
I know I’m probably doing it wrong, but it doesn’t seem like this mixer is as fantabulous as everyone makes it out to be – I still have to scrape a lot of the build up every so often off the spatula. I’m not going to complain though because I love the fact that I don’t have to stir and stir and stir….
2. Add eggs and mix well.
3. In a separate bowl, mash bananas and add vanilla.
I usually keep overripe bananas in my freezer for occasions like these, this is partially the reason why half of the bananas look funny and the other half look normal. Again, I was missing a banana, so the texture was a little drier than normal.
4. Add margarine-sugar mixture.
5. Sift flower with salt, baking soda, baking powder and add gradually to creamed mixture.
6. Bake 350F for 50 minutes or toothpick comes out clean from the middle of the pan.