"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Banana Bread Recipe

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This recipe for Banana Bread, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Encarnacion
Added: Saturday, September 9, 2006


2 cups flour
1/2 tsp. baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/2 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
3 very ripe bananas
1/4 cup vanilla soymilk, mixed with 1 teaspoon apple cider
1 tsp vanilla

Preheat oven to 350 F. Spray a 4x8 bread pan (glass ones
work best) with nonstick cooking spray, or lightly coat with

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas,
soy milk, and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into
pan. Bake for an hour to an hour and 10 minutes.

Number Of Servings:
Number Of Servings:
8-12, depending on the thickness of the slices
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
Hands down, the best you ever tasted!
The recipe is simple to prepare with basic ingredients. It's
dairy- and egg-free, so Teo was able to eat it without
worry of aggravating his allergies. This makes an
awesome breakfast bread enjoyed by the entire family.
And it will make your vegan friends happy. From Post
Punk Kitchen.

Tina's Kitchen Notes:
If you substitute half of the white flour with whole
wheat flour, it adds some heartiness, plus fiber!

For margarine, we use Earth Balance or Smart
Balance--no trans fats!

if you don't care about it being dairy-free, feel free to use
cow's milk plus the vinegar, or buttermilk {without the
vinegar}. We use Almond Breeze vanilla almond milk,
which is Teo's favorite.




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