This banana bread recipe has been in my family for over 50 years. Itis requested by everyone who tries it. Using dark ripe bananas and real butter is the key the flavor and moistness. It is also very good with chocolate and/or butterscotch chips (shown in image). Once you try this recipe, I think you'll agree that it is the best around.
1Beat eggs and sugar until blended. Add butter and beat until light in color.
2Mix in sour milk and baking soda mixture (see note 1 below), and salt.
3Add flour and blend well. (Optional: at this time add up to 1 cup of chips - chocolate or butterscotch, or a combination of the two)
4Bake in greased loaf pan for 1 hour at 350 degrees (or until toothpick in center comes out clean). Remove from oven unto wire rack. When slightly cooled, remove from pan and let sit on wire rack. Maybe frozen for weeks (will still be moist when defrosted).
1. Try to use all butter or only ½ the amount should be margarine.
2. If you don’t have sour milk, use a few drops of vinegar in the milk.
3. The ripeness of the bananas is very important – the darker, the better.