Skip to main content
MOM'S BANANA BREAD

I got this recipe from my Mom.  I'm not sure where she got it - her Mom or her Mother-in-law?  One day I'm going to remember to ask her these things when I call her.

My mother made this frequently when I was a child.  It's the first baking recipe I made on my own when I moved in with Jesse.  My baking skills are not the best, but this is an easy one for me.  I, too, have made it frequently through the years.

Whenever we have bananas in the house, it's inevitable that a couple start to get too ripe before they are eaten, so we toss them in the freezer.  Every six months or so, I have enough to make some banana bread.  Most of the time, I have enough for three loaves.  Today, only had enough for two.  Any ripe bananas will do, they do not need to be frozen.  I find that 3 bananas makes 1 cup of mashed bananas.

Today I made only loaves.  In the past, I have made loaves and muffins.  It's as simple as filling a tray of muffins instead of bread pans.  This recipe has nuts in it, but I haven't made it with nuts in years.  The kids never cared for it with nuts and eventually I realized I preferred it without nuts, too, so I just don't use them.

This recipe, as listed below, is for one loaf.  In the pictures below, I doubled it and made enough for two at once, so keep that in mind.

Ingredients:

2 cups flour
2 eggs
1 cup mashed ripe bananas
1 cup sugar
1/2 cup shortening
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup chopped nuts (optional)


Sift flour, baking powder, salt & baking soda.  Set aside.



Add sugar slowly to shortening and cream.

Blend in eggs, beating well after each.


Stir in bananas.


Blend in dry ingredients.  Stir in nuts if you are using.


Spoon into 9" x 5" x 3" well greased pan (I sprayed with Pam, but shortening will work also).  I happen to have one glass and one metal pan, but either works just fine.


Bake at 350 degrees for 60-70 minutes.  After 60 minutes, I stick a knife into the middle and see if it comes out clean.  Usually, it takes the full 70 minutes to be done.

I popped them out of the pans very easily so they wouldn't continue to cook.

Cut into slices and spread with butter.  Yummy!

Comments

Post a Comment

Popular posts from this blog

HAMBURGER GRAVY Being a gloomy Saturday, Jesse & I were too lazy to go out to the grocery store, so had to come up with a dinner with what we had on hand.  This is a favorite and is made often in our household.  So easy to make, but very tasty.  I never make this recipe the same way twice because I use whatever I have on hand.  The basics are ground beef, browned with onions and minced garlic.  Add some kind of liquid: beef broth, milk, cream of mushroom (with milk added), etc. Get it simmering and add a thickening agent.  This time we had no beef broth or bouillon, so used a brown gravy packet mixed with water and added a little chicken broth to that.  Also added some milk.  When you use just broth, it is a lighter gravy.  If you add milk and/or cream of mushroom, it is a little creamier.  You can even add a little sour cream and make it a little more like stroganoff.  Serve over egg noodles, rice, mashed potatoes, toast or ...
Post a Comment
Read more
FIRE CRACKERS I got the recipe from here:  http://www.food.com/recipe/fire-crackers-423316 1 lb unsalted saltine crackers (4 sleeves) 1 cup canola oil 1 (1 oz) package ranch dressing mix 2 tbsp crushed red pepper flakes 1/2 teaspoon garlic powder Line crackers on ends (like dominoes) in an air-tight container. In a small bowl, mix oil, dressing mix, peppers and garlic powder.  Stir until ingredients are well mixed.  Continue to stir to prevent the peppers from settling on the bottom of the bowl. Spoon mixture over crackers, like drizzling icing on a cake. Close lid tightly and flip the container over every 5 minutes for 20 minutes.  Lightly shake back and forth to make sure all the crackers are coated.  Store in a Ziploc bag.  Will keep for about a week. Pretty tasty!  Jaqi & Jesse like them too!
Post a Comment
Read more
<meta name="p:domain_verify" content="c339dc3c6b1f0a6733ee351d1b3ba2ec"/> SHERRY & JESSE'S KITCHEN Hello there! Jesse & have been married for 19 years and counting and have lived together for 22 years now.  We were 18 & 20 years old when we started out and learned a lot about life, love and other things along the way.  We have two kids - Jaqi, age 18 and JJ (Jesse Jr.), age 15. We live in central Minnesota, about an hours drive north of the Twin Cities.  We have a dog named Kirby (after the great Kirby Puckett).  We have a large extended family that lives close so lots of family coming around or us going to family functions. Since our first years together, we have loved cooking!  We have different styles, but after all these years, have learned to work well together in the kitchen.  We cook together a lot, but also work alone in the kitchen to make meals for the whole family. This blog is meant as a way to share the...
Post a Comment
Read more