What do you do with a few over ripened bananas sitting on the counter?
You make Banana Bread (or muffins), of course!
So, I decided to give my daughter a bit more responsibility in the kitchen & she created this wonderful creation, 97.9%!
Better Homes & Gardens New Cookbook, circa 1981
My mom passed this cookbook down to me. It has its worn edges and grease fingerprint marks. We will see if it will make it to passing it onto my daughter. You can’t go wrong with teaching kids to cook. It gives them a better appreciation for understanding about food. And this recipe is rather simple to teach to a 7 year old. It’s also about bonding with your kids. Which many parents don’t get the time to do that any more. Also, as time and years pass, you can embelish the fond memories, experiences & scents of fresh baked Banana Nut bread filling the house.
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2/3 cup sugar
1/3 cup shortening
2 tablespoons milk
1 cup mashed ripe bananas
1/4 cup chopped nuts (I prefer walnuts)
Stir together flour, baking powder, soda, and 3/4 teaspoon salt. Set aside.
In a mixer bowl cream sugar and shortening with electric mixer till light, scraping sides of bowl often. Add eggs, one at a time, and the milk, beating till smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating till smooth after each addition. Fold in nuts.
Turn batter into a lightly greased 8x4x2-inch loaf pan.Bake in a 350 degree Farenheit oven for 60 minutes or till a wooden pick inserrted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool. For easier slicing, wrap and store overnight. Makes 1 loaf (see below).
Note: my husband does not like nuts in the bread. So, to solve that issue, I put a handful of chopped walnuts on top of 1/2 of the loaf. Slight pressed into batter before baking. Wha la! Enjoy!