I found this recipe on All Recipes by a member named Libby whom I’ve been trying desperately to contact to tell her about this post. If anyone knows her, tell her I love this recipe and couldn’t help but share it.
Mr. O was sooooo excited to hear I was doing this post because it meant I would have to make the banana bread and it’s quite possibly his favorite thing ever. This bread is so moist and delicious, if you make it once, you will make it again.
The key to this banana bread is, unsurprisingly, the bananas. Most banana breads call for overripe bananas, and are only made as a way to avoid food waste before the bananas rot. In this recipe, the point isn’t to use up bananas no one will eat. That method is why most banana bread is so dry. The point is to highlight bananas in a really delicious way.
Before you start set the oven to 350º and grease and flour a 9 x 5 inch bread pan. To get an even, light layer of grease, spray Pam on a paper towel and rub onto the pan.
Mash the bananas until there’s a slightly lumpy consistency. You don’t want huge chunks, but you don’t want it too smooth either. Somewhere in the middle is your happy place. Set them aside until needed.
Cream the margarine and sugar until it’s smooth and has lost the grainy texture of the sugar.
Add in one egg at a time and beat until smooth. Slowly add the mashed bananas, beating on a low speed. Finally, stir in the flour and baking soda just until combined. I don’t recommend a beater for the last step (unless you have a batter attachment on your stand mixer). A good old fashioned wooden spoon will do. Pour into the bread pan.
Note: You can double this recipe pretty easily in a KitchenAid 5 qt mixer, but it gets messy in a bowl with a hand mixer. I am eagerly awaiting the day we can replace my KitchenAid (hint to Mr. O, it’s on my Christmas list)…
Bake for 1 hour or until the top is a gorgeous, golden brown. Serve warm, or cold, or anywhere in between. It doesn’t matter because this banana bread is so moist and so melt-in-your mouth delicious at any temperature!
- 1/2 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 5 medium bananas, ripe, mashed
- 2 cups all purpose flour
- 1 tsp baking soda
- Preheat oven to 350º. Grease and flour a 9 x 5 inch pan.
- In a large bowl, cream the margarine and sugar until smooth. Beat in the eggs, one at a time. Slowly add the bananas. Stir in the flour and baking soda, just until combined.
- Bake for 1 hour, or until toothpick comes out clean (in my oven it's about 1:15). Let cool for 5 minutes, remove from pan, serve or refrigerate.
- You can also make this in a 9 x 9 inch cake pan. Follow the directions above, but cook for 45 minutes. Serve plain or with cream cheese frosting.