Southern banana bread

This is my mother’s recipe for banana bread and the one I grew up on. It’s cakelike and absolutely delicious. Leftover slices are great toasted under the broiler and slathered with butter for breakfast. I often leave nuts out when baking to save money.

3 bananas, peeled

2 cups sugar

½ cup (1 stick) margarine, softened

1 cup milk

1 cup chopped nuts, optional

3 cups self-rising flour 2 eggs

1 teaspoon vanilla extract

• Preheat the oven to 350 F and grease and flour two 8 x 4-inch loaf pans.
• Place the bananas in a large bowl and add the sugar. Mix until the bananas are liquefied.
• Add the margarine and mix until creamed together with the banana mixture. Add the remaining ingredients and blend well.
• Pour into the loaf pans and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
• 2 loaves