|Bananas||1 cup, mashed|
|White sugar||1 1/3 white sugar|
|Vanilla extract||2 cups|
|All-purpose flour||2 cups|
|Baking soda||1 teaspoon|
|Baking powder||1 teaspoon|
10 minutes to prepare, 50 minutes to cook, ready in 1 hour
This is a great breakfast – not too filling, and easy to eat while you’re doing other stuff.
Step 1: As ever with baking, you should start by preheating the oven. In this case, it’s to 350 degrees.
Step 2: Next, you’ll need to grease up and flour some pans: either a single 9×13 inch one, or two 7×3 inch loaf pans – whatever you have or can get.
Step 3: Mix the banana and the sour cream, and put it to one side for now.
Step 4: Cream the margarine and sugar in a large bowl, until it’s smooth.
Step 5: Mix in each of the eggs, one at a time.
Step 6: Add that vanilla, and the banana mixture that you put to one side a few minutes ago.
Step 7: Separately, mix the flour, baking soda, baking powder, and salt.
Step 8: Stir that white powder mix from Step 7 into your banana mixture.
Step 9: Now, turning your attention back to your greased and floured pans, spread the whole glorious mixture you’ve created into them, nice and evenly.
Step 10: Get your loaded pans in the oven for about 50 minutes. By then, you should be able to put a toothpick through it without anything sticking.
This is a good recipe if you’ve accepted that you’re not going to eat your remaining bananas. It’s especially good toasted, with a little bit of butter!