Ingredients1 h 10 m servings 188 cals
- Cream together butter or margarine, sugar, and salt. Mix in egg. Stir in bananas and milk. Stir in flour and baking soda with a few swift strokes; do not overbeat. Spread batter into a greased and floured 9 x 5 inch loaf pan.
- Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes, or until a tester inserted in the center comes out clean.
Per Serving: 188 calories; 4.5 g fat; 35.3 g carbohydrates; 2.7 g protein; 16 mg cholesterol; 190 mg sodium. Full nutrition
ReviewsRead all reviews 19
Great little recipe! And it was a nice way to use up some ripe bananas! I used half brown sugar and half white sugar, buttermilk (sour milk) and added a nice splash of vanilla for good measure. ...
Besides giving me another way to use up sour milk, which I often do end up with, this was an excellent banana bread, simple to prepare, with a wonderful flavor. I've come back to this recipe mo...
Nice and basic. I used butter instead of margerine. I made them into muffins to freeze for my husband's lunch.
Excellent flavor! I replaced one third of the flour with whole wheat, and reduced the sugar by about 1/4 cup - still ended up with a very sweet banana bread. I was very careful to mix until JU...
I made the recipe exactly as stated and was VERY pleased. So much so that I didn't even miss the nuts I usually consider a must in my quick breads. It was very moist and the slightly crunchy top...
Excellent. My husband and I are traditionalists, and this was just what we needed to partner with tea and/or coffee. Either way, the recipe is simple to make, easy to orchestrate, and the result...
Made this into muffins because I didn't have a loaf pan. Which worked out perfectly! Made ten muffins. Followed the recipe perfectly, but they came out a little less sweet and banana-y then I ...