(modified from an AllRecipes.com recipe, which came from an old 4H recipe from the 1950s…)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup white sugar
- 2 eggs (the original recipe calls for 1 egg, but comments suggested two to keep the loaf from crumbling - I doubled this recipe, and used 3 eggs for the double batch – your mileage may vary…)
- 5 tablespoons milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup margarine
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or just nutmeg – your choice)
- 1 cup mashed bananas (more or less two good-sized overripe bananas)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 teaspoon cinnamon and 1/2 teaspoon sugar mixed (optional)
- Mix together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a large bowl, cream sugar and butter or margarine (I used sweet cream butter and I melted it before mixing it in.) Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in dry ingredients until just combined. Stir in milk.
- If you are feeling really decadent, you can add nuts or chocolate chips. Frankly, I’d make it plain once, first, to see how you dig it.
- Spread batter into one greased and floured 9x5 inch loaf pan (or just pour it straight into one of those fabulous silicone baking pans – man, they rock!)
- Again, if you’re feeling decadent and want to raise your sugar high, take a tiny mix of cinnamon and sugar and sprinkle over the top of the batter in the pan.
- Bake in preheated oven for approximately 45 minutes, until a knife inserted into center of the loaf comes out clean. (The top should be brown with cracks along the top.)
- When done, take from oven and let it cool for a couple of minutes, then flip loaf out onto rack.
- Eat. Plain. Hot. Cold. With butter. With Nutella. With ice cream. With coffee. With a big, ice-cold glass of milk. Enjoy!