Cooking for a Picky Eater's Blog

Posts Tagged ‘bread

Hello! This is Anna, friend of Denise, with a guest post here featuring my family’s recipe for banana bread. This is the recipe that my Gramma Roberts, my dad’s mother, used to make banana bread. My Gramma came from an Italian immigrant family and lived much of her life in New York state. She was an excellent cook; in fact, she and my grandfather met as cooks in the military during World War II. I have wonderful memories of her homemade pasta: fresh spaghetti noodles are incredible! But I digress–the banana bread! It’s moist, it’s delicious, and people have told me, “I can’t stand bananas, but I love this!”

Gramma’s Banana Bread

2/3 cup sugar

1/3 cup shortening

2 eggs

1 3/4 cups flour

2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

1 cup mashed banana

(Peel the bananas, place them on a plate, and mash them with a fork. I never measure that out precisely; I use four really large bananas or five smaller bananas. And did you know–bananas can be frozen and thawed later for use in this recipe? They look terrible when they come out of the freezer because the peel turns black, but zap them in the microwave, and they’ll be squishy and perfect for banana bread!)

Cream sugar and shortening. Add eggs and stir. Then add dry ingredients and mix thoroughly. It will be dry and difficult to stir at this point. Then add the mashed bananas and mix again; the batter will be somewhat runny after this.

Bake at 350 degrees for 50-55 minutes. Crust should be golden-brown, a little darker brown around the edges. Let cool, then remove from pans. Store by wrapping in aluminum foil or in a large ziploc bag. Enjoy!

Note from Denise – It’s true, this is THE best banana bread I’ve ever had, and I don’t even really care for bananas all that much!

Thanks Anna for posting this delicious recipe! You can find Anna at Jacob’s Cabin Lost Podcast or at LOST Audiobooks where she is currently reading “Our Mutual Friend” by Charles Dickens.

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