Banana Bread

(adapted from Culinary Arts Institute Encyclopedic Cookbook by Ruth Berolzheimer - 1973)


1/2 cup shortening
   1 cup sugar
   2 eggs
   1 cup mashed ripe bananas
   1 teaspoon lemon juice
   2 cups sifted flour
   3 teaspoons baking powder
1/2 teaspoon salt
   1 cup nut meats, chopped


Cream shortening and sugar together.  Beat eggs until light and add. Mash bananas with a fork and add lemon juice. Blend with creamed mixture.

Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Tip: For some added crunch, substitute 1/2 or 3/4 cup of flour with rolled oats. For some variety, use pecans or hazelnuts instead of the traditional walnuts. If you don't like the idea of chopped nuts in your bread, this recipe is forgiving and will allow for nut meal instead. For a little something extra, reduce nuts by a 1/2 cup and add 1 cup of chocolate chips.

Bake in greased and lightly floured loaf pan in moderate oven (375 degrees F) about 50 min to 1 1/4 hours or until toothpick inserted in the center comes out clean. Note: I've made this recipe in many different ovens in many different cities and with many different ingredients; Baking times will vary, so keep an eye on your bread.

Allow to cool for at least 15 minutes in the pan before unmolding. Continue to cool on a wire rack.

Makes 1 (1-pound) loaf.


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Copyright © 2008-2010 Kara Flew
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