Saturday, March 09, 2013

Moist Banana Bread

I love to look at all of the recipes and notes in our Grandma's old recipe book that she started to put together in 1929. I still laugh when I page through it and see all of the hand-written recipes, the little notes and the titles of some of the recipes, such as Date Bread (Mrs. Ness), Francis' Chocolate Cake (oh very good!!), Very Good Gingerbread Mix. So today I thought I would try "Mrs. Erickson's Banana Bread." I don't know who Mrs. Erickson is, but I would say either a neighbor or a church lady. Update: mystery solved, I called Mom and she said Mrs. Erickson was her piano teacher! She also said her house always smelled like baked goods - love it!!
1 cup white sugar
2 cups flour
1 tsp baking soda
pinch of salt
1/2 cup sour milk (make this using 1/2 c milk and add 1 tsp white vinegar)
3 eggs
1/2 cup shortening (I used 1/3 cup canola oil instead)
3 overly-ripe bananas, mashed
1/2 cup chopped nuts (optional)
There were no instructions except bake for 1 hour 15 minutes, so... these are my instructions - haha!
  • Mix all dry ingredients together in a large mixing bowl. 
  • In another bowl, mix the liquid ingredients. 
  • Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon or spatula. 
  • Add the mashed bananas and nuts (if you like nuts) and stir. 
  • I use coconut oil to grease my loaf pan and lightly dust it with flour.
Bake at 325F for about 1 hour 15 minutes. Check with a toothpick (stick in the top) if it comes out clean, your banana bread is done. Remove from the oven, let cool, remove from pan, slice and serve. Enjoy!
Love and peace,
~ Simply Tammi

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