I bet most of you already have a favorite recipe for banana bread in your recipe box... but just in case you misplaced your mother's recipe, I will share my mom's secret with you. None of the ingredients are really out of the ordinary, except this one contains loads of love and care. Mom made this for us when we went off to camp, when she was about to leave town on a trip, when we had girlfriends sleep over in high school, and she even sent it to us in college care packages. Thanks, Mom! Love you forever.
My sister and I always asked Mom to undercook the bread by 5 minutes so that the center was still mushy. Dad would come home from work only to realize that his little girls purposely sliced the middle, mushy pieces out of the loaf already. Poor guy; he rarely ever had the chance to enjoy the warm, gooey center!
Mom's Banana Bread
(Makes 2 small loaves or 1 large loaf)
1 C. Sugar
1/2 C. Margarine
2 C. Flour
Pinch of Salt
1 tsp. Baking Soda
2 Large Ripe Bananas
1/2 tsp. Vanilla
1/2 C. Sour Cream
Preheat over to 350 degrees. With an electric mixer, blend the sugar, margarine, eggs, flour, salt, and baking soda until combined. Add the bananas, vanilla, and sour cream; mix until combined. Let stand for 10 minutes before baking. Grease pan(s). Bake for 35 - 40 minutes if you are using 2 smaller loaf pans. Bake for 50-60 minutes if using a large loaf pan. After baking, check center with a toothpick and make sure that it comes out clean. Remove from pan and cool on a baking rack.
Idea: Wrap up the banana bread and give it to a friend as a 'thank you' gift.