Cask & Barrel

Banana Bread

Apr
07

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Flour, 1 3/4 cups
Baking powder, 1 1/4 teaspoons
Baking soda, 1/2 teaspoon
Salt, 3/4 teaspoon
Shortening, 1/3 cup
Sugar, 2/3 cup
Eggs, slightly beaten, 2
Bananas, mashed, 1 cup (2 to 3 bananas)

Sift flour; measure; add baking powder, soda and salt; sift again.

Cream shortening; add sugar gradually; continue beating until light and fluffy. Add eggs and mix until smooth.

Add dry ingredients alternately with the mashed banana, stirring just enough to combine thoroughly. Do not beat.

Turn into a greased loaf pan (about 9 1/2 by 5 1/2 inches) and bake in a moderate oven (350 F.) about 1 hour.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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