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Banana bread always a favorite

Overripe bananas are best made into a loaf of bread, which is sure to please every member of the family. This loaf is lighter and more flavorful than most. It is very good for small sandwiches when spread with cream cheese - or for breakfast, toasted and buttered. The recipe comes from ''Beard on Bread'' (Knopf). Banana Bread 2 cups sifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter or other shortening 1 cup granualted sugar 2 eggs 1 cup mashed, very ripe bananas (about 2) 1/3 cup milk 1 teaspoon lemon juice or vinegar 1/2 cup chopped nuts

Sift flour with baking soda and salt. Cream butter and gradually add sugar. Mix well. Add eggs and bananas; blend thoroughly. Combine milk and lemon juice, which will curdle a bit. Slowly and alternately fold in flour mixture and milk mixture, beginning and ending with dry ingredients.

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Stir in nuts, then pour batter in a lavishly buttered 9-by-5-by-3-inch loaf pan and bake in preheated 350 degrees F. oven for 1 hour, or until bread springs back when lightly touched in center.

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