Banana Bread
3/4 cup margarine
1 1/2 cup sugar
1 1/2 cup mashed extra ripe banana's (it takes about 6 bananas depending on the size of the bananas). If you are just a little short of the 1 1/2 cup, add a little more sour milk to make up the difference, or even another fruit, like apple sauce.
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup sour milk alternate adding the flour and sour milk as it will mix easier.
Add ingredients in order given, if you put your banana's in the freezer over night they will almost mash them selves. Just place them in the microwave a minute or so to thaw, before mashing. when ever I get bananas that are getting to ripe I throw them in the freezer and they are there for when ever I want to make banana bread or cake. Bake in 2 loaf pans, or I like to use the small loaf pans, and make smaller loaves. They freeze very well, so you can always keep it on hand. If you want you can save some of the cans that vegetables come in, wash them and keep them to bake quick breads in. Be sure to use a pan spray, oil, or shortening to grease your pans and also flour them, put some flour in the oiled pan and shake it all around to coat the inside of your pan, then tap out the extra flour. Fill you pan 1/2 full as it will raise in the pan. When you take it out of the oven let stand for about 5 minutes, then run a knife around the edge of the pan, tip up side down on some waxed paper, they should drop right out of the pans easily. I let them cool for about 15 minutes then place them in plastic bags, don't seal the bag until they have cooled completely, but once you put them in the plastic bags the outside of the banana bread gets soft. Its not suppose to be crusty. Bake at 350° for about 45 minutes, stick a thin knife or use a kabob stick poked in the middle of the loaf, if it comes out quite clean its done.