Monday, September 29, 2008


I have had a couple requests for my Banana Bread recipe; it came from the book Treasured Recipes by Lubbock Christian College Associates. I received this book as a wedding gift 25 years ago and have used the recipes in the book so much the spine is broken and the pages are very stained.

Here is the recipe as it appears in the book;Here are a few changes I made to the recipe:

I use 1 stick of margarine instead of 1/2 cup shortening.

I use regular milk instead of sour milk.

I add my baking soda to my flour instead of the mashed bananas.

I like to bake my banana bread in a long narrow pan so the middle of the bread can cook before the outside of the bread begins to get too brown.


Fran said...

What a great idea of using long loaf pans to help cook the center of the cake. I'm getting myself some of those. I always have the trouble of dark crusty top and sides in order for the center to cook.

Thanks for the recipe and the tip on the loaf pan.


Texas Mom said...

Where can I find those loaf pans? That bread was good!

belinda said...

i love banana bread.......have you ever froze your bananas?? works great......just purchase those cheap over ripe bananas....leave them in the skins...i just wrap mine up in a paper bag and throw in the freezer.......just defrost and peel when you need some.

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