This banana bread is truly the most moist banana bread ever. It is simple, easy to freeze and use as a cake if you are wanting cake. To change it up a little for different needs, here are a couple of suggestions.
1. Instead of making it in a loaf pan (actually it makes two). Bake it in a 9 x 13 and frost with cream cheese frosting (do not, I repeat even think of using canned frosting)
2. Add 1 cup mini chocolate chips and make it as a bread or as a cake and frost with chocolate frosting (my recipe for the best chocolate frosting is on the ole blog also).
Here is the recipe: Bake at 325 degrees
1 stick margarine, softened
1 stick butter, softened
1 1/2 cups granulated sugar (or 3/4 cup granulated and 3/4 cup light brown sugar)
1 cup mashed banana
4 Tables buttermilk or sour milk
1 teas soda
1 teas vanilla
2 cups all purpose flour
1 cup pecans, if desired
Cream margarine, butter and sugar. Add eggs and beat. Add flour and soda alternately with buttermilk. Add bananas and vanilla and mix well. Fold in pecans, if desired. Pour into greased 2 loaf pans or deep 9 x 13 pan. Bake until toothpick comes out clean, but watch it carefully and do NOT overbake. This should be very moist. Remember, they always keep cooking a little after you have taken them from the oven. So when the top feels firm, it is done.
Frost with chocolate frosting, cream cheese or just serve as banana bread. If you do use it as bread, you can cut it into little finger sandwiches and spread pineapple flavored cream cheese between two pieces.