Preparation time from start to finish: 1 ½ to 1 3/4 hours.  

  • 2 cups sifted Flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Celtic Sea Salt
  • ¼ cup Oil
  • ¾ cup granulated Cane Sugar
  • 1 Egg, well beaten
  • 2 ripe Bananas
  • 3 Tablespoons Sour Milk
  • Nuts are optional but I leave them out because so many people are allergic to them (including myself). 

(Note: I use 2 ¾ tablespoons of fresh milk and top it off with Lemon Juice to create sour milk.)

Preheat oven to 350 degrees F. Grease 4 x 8 inch loaf pan with butter and dust with flour. Sift the flour, baking powder, soda and salt together. Cream the oil, sugar and egg. Peel ripe bananas and mash with a fork. Use enough to fill 2/3 cup. Add to the creamed mixture, then add the creamed mixture to the dry ingredients alternately with the sour milk in 3 additions. Mix lightly (only until well blended) after each addition. Pour into the greased loaf pan. Bake 50-60 minutes until toothpick comes out clean.

Makes one loaf.               Freezes well. 

Banana Bread 1

Banana Bread

From the American Everyday Cookbook © 1955 Random House 2nd Ed.