Banana Bread

Here is an easy way to use some ripe bananas, which I always seem to have on hand.  I’ve included a few variations at the end of the recipe. This is the perfect addition for a brunch or to have on hand for a quick snack.

1/4 cup margarine, softened (I use Earth Balance or Smart Balance baking sticks)
1/2 cup sugar
1 egg
1-2 bananas, mashed with a fork (I usually use two small bananas for really moist bread)
2 tbsp milk
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees. Cream the butter and sugar in a medium sized mixing bowl. Beat in egg and stir in banana, milk and vanilla.  Add the flour, baking soda and salt.  Coat a 8.5 x 4.5 x 2.5 inch bread pan with nonstick cooking spray and pour batter into the pan. Bake for 30 to 40 minutes, checking the center with a toothpick.

Variations:  Add mini chocolate chips or dried cranberries to the batter for a banana-chocolate chip or banana-cranberry bread.


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