Banana Bread (moist and delicious!)

When I was preparing dinner tonight, I noticed that the bananas I’d bought last week were still in the fruit tray - and decidedly over-ripe. I immediately thought, “Yea! I’ll make some banana bread!” So tomorrow afternoon, I will use the following recipe to make the best banana bread I’ve ever tasted. I got this recipe from my niece, Naomi.

Banana Bread

1 1/2 cups sugar

1/2 cup margarine

2 eggs

1/2 cup sour milk (add 1 tsp. white vinegar to fresh milk and let it stand 10 minutes)

1 tsp. baking soda

2 cups flour

4 mashed over ripe bananas

1 tsp. vanilla

1 cup nuts or chocolate chips (optional)

Cream sugar and margarine. Then add eggs, milk, soda, flour and vanilla. Mix well. Add bananas and nuts. Pour into 2 greased and floured loaf pans and let stand 20 minutes.

Bake at 325 for 50 minutes. Check doneness by inserting a toothpick in the center. If the toothpick comes out clean, the banana bread is done.

Options: You can use 1 1/2 cups applesauce instead of the bananas. You can also use crushed pineapple, crushed cranberries or almost any soft fruit.