banana bread

Yesterday's banana bread is nearly gone, but per request, I wanted to share the recipe and a picture of my sparkly new mixer. :) For the inquisitive minds--my mixer is plain, bright white and I love it that way. It matches everything and I will have no regrets after 20 years of changing color trends. The banana bread recipe is actually from my mom's Better Homes & Gardens cookbook (circa 1980). Beware: in recent publications they've changed the recipe to something more cake-like and crumbly. My edition excludes the shortening, which may make for a healthier bread, but it's certainly not as scrumptious! This is the recipe I grew up with and I've yet to find a banana bread that I love quite as much:

1 3/4 c. flour
1 1/4 t. baking powder
1/2 t. baking soda
3/4 t. salt
2/3 c. sugar
1/3 c. shortening
2 eggs
2 T. milk
1 c. mashed bananas (2)
3/4 t. salt
1/2 c. chopped walnuts

Stir together four, baking powder, soda, & salt: Set aside. In *sparkly new Kitchenaid mixer*, cream sugar & shortening until light and fluffy. Add eggs 1 at a time, then milk & bananas, beating smoothly after each addition. Then add flour combination a bit at a time, alternating with beating. Fold in nuts. Bake in a lightly greased loaf pan at 350 degrees for 1 hour. Cool in pan for 10 minutes, then flip loaf out onto cooling rack. Enjoy!

1 comment:

Anonymous said...

Forget about the mixer; I want to see pics of your amazing kitchen! : )