Every year at Christmas we bake our banana bread, and chill it in the fridge. On Christmas morning, we slice it up and slather parkay margerine on each piece. My husband thinks we are crazy and he warms his slices in the microwave. Any more, we love it so much, half the loaf is gone within 30 minutes out the oven. I like to make it year 'round, any time we have some over ripe bananas, it's time to make banana bread.
Mom’s Banana Bread Recipe
Ingredients
1 3/4 cup flour
1 tsp baking soda
2 tsp cream of tartar
1 cup banana pulp
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 well-beaten eggs
Instructions
Sift flour, baking soda, cream of tartar, and salt. Cream shortening well and beat into sugar. Add eggs, mix in well. Mash ripe bananas as soon as peeled with silver fork. 3-4 ripe bananas yield 1 cup. Add flour alternately with bananas mixing well after each addition. Turn into greased loaf pan and bake in (350 degrees F) 1 hour or until done. 8x4x3
Recipe Credit: Nancy Smith
Mom’s Banana Bread Recipe
Ingredients
1 3/4 cup flour
1 tsp baking soda
2 tsp cream of tartar
1 cup banana pulp
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 well-beaten eggs
Instructions
Sift flour, baking soda, cream of tartar, and salt. Cream shortening well and beat into sugar. Add eggs, mix in well. Mash ripe bananas as soon as peeled with silver fork. 3-4 ripe bananas yield 1 cup. Add flour alternately with bananas mixing well after each addition. Turn into greased loaf pan and bake in (350 degrees F) 1 hour or until done. 8x4x3
Recipe Credit: Nancy Smith
Posts
2 comments:
Great photo of Alex eating banana bread! Last week I had some of Allison's banana bread, it was great... probably the same recipe!
Yummy banana bread!! :-)
Post a Comment