JillyBean and Beanie Mom made banana bread yesterday. It was the perfect project for a cool rainy fall afternoon. JB mashed the bananas and did a great job. And because we love all of you who follow along here, we are sharing our fabulous banana bread recipe. Well, it isn't exactly ours. We got it from a cookbook that JB's Great Grandma Patterson gave Mom many years ago. It's a compilation of recipes from members of her church - church cookbooks are the best. There are three banana bread recipes in the book and the one submitted by Mollie Erwin Custer is to die for. Enjoy!
Banana Bread
1 cup sugar
1/2 cup shortening
2 eggs
1/2 tsp baking powder
1 tsp baking soda
3 Tbs canned milk
2 cups flour
3 mashed (ripe) bananas
1 cup chopped nuts
pinch of salt
Cream sugar and shortening. Add eggs, flour and milk, then soda and baking powder. Mix well. Add bananas, nuts and salt. Pour into a greased loaf pan. Bake for 1 hour at 325-degrees
1 cup sugar
1/2 cup shortening
2 eggs
1/2 tsp baking powder
1 tsp baking soda
3 Tbs canned milk
2 cups flour
3 mashed (ripe) bananas
1 cup chopped nuts
pinch of salt
Cream sugar and shortening. Add eggs, flour and milk, then soda and baking powder. Mix well. Add bananas, nuts and salt. Pour into a greased loaf pan. Bake for 1 hour at 325-degrees
1 comments:
Old recipes are the best, if only I were not allergic to bananas!
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