Note: My vote for best banana bread. The stoneware loaf pan makes all the difference in this recipe. Best eaten before leftovers are stored in a plastic bag. The bag accumulates moisture, taking away the crunchy crust of the bread. Although not his recipe, I took a tip from Tyler Florence about banana bread. Don't over-mix or mash the bananas. Having little chunks of banana throughout the bread adds to the flavor.
1/2 cup margarine
1 C sugar
1 egg, beaten
1/2 tsp baking soda
3 T milk
1 C mashed bananas (3 ripe)
2 C all-purpose flour
1 tsp baking powder
1/2 cup chopped pecans or walnuts
Cream margarine and sugar together. Add beaten egg. Dissolve soda in milk; stir milk into bananas. Add banana mixture to sugar mixture. Combine flour and baking powder, add to sugar-banana mixture, and add nuts. Bake in a well-greased loaf pan at 350 degrees for 1 hour and 15 minutes. Test for doneness.
