Virginia Hoffman’s Favorite Banana Bread

Virginia describes this recipe as a favorite. I’ve actually had this recipe since 2008 but I just made it recently after Virginia mentioned it again. It’s a favorite she says because it is so simple and always turns out just right. Truthfully, I have (make that had) a fear of banana bread! Past experiences tended to yield unevenly baked loaves with sunken centers . . . for some unidentifiable reason! Taking Virginia at her word, I made her recipe and now I can say that I’ve mastered banana bread. The recipe is truly easy and delicious, too. 

Loaf is almost ready to deliver to Virginia. Her hand written recipe is in the forefront. 

Virginia Hoffman’s Favorite Banana Bread     Makes one 8” x 4” loaf .

3 ripe bananas (or 4 if small)

1 cup granulated sugar

1 egg

1 1/2 cups all-purpose flour

1/4 cup (or 1/2 stick) melted margarine/butter

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped nuts

1. Preheat oven to 325°.
2. Mash bananas in a mixing bowl and then add remaining ingredients and mix.  

   

   I mixed the quick bread by hand in a mixing bowl.

3. Pour into a greased 8” x 4” loaf pan. 
4. Bake in preheated oven for 1 hour or until toothpick inserted in the center comes out clean. Note: In order to be sure the center is done—insert an instant read thermometer into the center of the loaf; it should register an internal temperature between 200 to 205° F. 

   

   I did line the loaf pan with sprayed parchment paper that I cut to overhang the pan . . . for easy removal of the loaf. 
   
   

   Also check out Virginia's Cheese Pie recipe on the post celebrating her 101st birthday!

Recipe without photos . . . Virginia Hoffman’s Favorite Banana Bread     Makes one 8” x 4” loaf .

3 ripe bananas (or 4 if small)

1 cup granulated sugar

1 egg

1 1/2 cups all-purpose flour

1/4 cup (or 1/2 stick) melted margarine/butter

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped nuts

1. Preheat oven to 325°.
2. Mash bananas in a mixing bowl and then add remaining ingredients and mix.  
3. Pour into a greased 8” x 4” loaf pan. 
4. Bake in preheated oven for 1 hour or until toothpick inserted in the center comes out clean. Note: In order to be sure the center is done—insert an instant read thermometer into the center of the loaf; it should register an internal temperature between 200 to 205° F.