It’s cold outside, so I turn the oven on again, and get ready to bake.
Two weeks ago, I wrote about making a loaf of yeast bread. Today you will not need any yeast. This banana bread uses baking powder as a raising agent.
When Bob and I got married in 1973, a neighbor gave us a cookbook from Mokena Homemakers. The front cover is long gone, along with many front pages, and spots on the best recipes are everywhere.
I think some of the best cookbooks are the ones collected by groups for fundraising. In those groups, people shared their favorite family recipes. My banana bread recipe looks lousy, after nearly fifty years of use, but it’s my favorite so far. Thank you, Mrs. Honeyford, for this special wedding gift.
Banana bread is on the menu because I have bananas on hand.
Banana is a funny fruit. When they get too ripe, they turn black and are perfect for banana bread. The problem is that bakers don’t always have time to use them. To save this ingredient, ripe bananas can be frozen for future use.
Mashing a thawed banana is easy. They pretty much mash themselves up—remember to use the whole mushy mess. Do not drain any liquid. Contains tons of banana flavor.
Start your baking project by preheating the oven to 350 degrees Fahrenheit. The next step is very important. Lock all the spoiled cats from your kitchen! At least that’s what I should do. Now they are trapped in the living room/dining room.
As soon as I start working in the kitchen, Car-E and Barn-E come in from their corners to see what I’m doing. When I cook, they become especially interested.
Once you have all of your cats confined, take out your ingredients.
The original recipe used Crisco. I replaced that with butter.
Cream together 1/2 cup of butter and 1 cup of sugar – although the butter was at room temperature, it was too cold to spread well. I had to heat it up for 20 seconds in the microwave.
Next, add 2 eggs and keep stirring. Now add the mashed banana. If you use frozen bananas once, the color of the mixture may be dirty.
In another bowl, sift 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Add to egg mixture. (If desired, add 1/2 cup nuts and/or chocolate chips. Your choice.) I skipped this time.
Pour everything into an oiled loaf pan and bake for 50 to 60 minutes.
Since I used butter in place of Crisco, my loaf turned out dark brown.
When the banana bread is done baking, your kitchen will be filled with delicious aromas. Place it on the cooling rack. Do not cut them until they have cooled, about 1 hour. Then chop it up and enjoy.
Here is the list of ingredients:
½ cup Crisco or butter
1 cup sugar
1 cup mashed banana
2 cups flour
2 1/2 teaspoons baking powder
Half a teaspoon of salt
Half a cup of chopped nuts or chocolate chips (optional), any of the ingredients makes banana bread very tasty.
When I wrote about making this loaf of yeast bread, I said I would write another column on making beer bread without kneading. After checking my records, I found out that I wrote about this bread in November 2020. Because of that date, it was too early to reprint it.
To find my recipe, you can use this link to connect to the original column. https://bit.ly/3fPacJ8 Good luck with all your baking.
Susan Manzke, Sunnybook Farm, N8646 Miller Road, Seymour, WI 54165; sunnybook @aolcom; www.susanmanzke.net/blog.