Banana Bread Recipe = The Weather is driving me bananas

This recipe for banana bread is from my well worn “Kitchen Kompanion; Recipes by the members of the Lansing Christian Reformed Church”, Lansing Michigan. This book was found thrown out by me in San Francisco in a construction dumpster, along with the very first “Tassajara Bread Book”.  It’s carried me through a lot of living.  There are five recipes for Banana Bread in the book.  Here’s one that I just made without the nuts, chocolate chips and marichinos.  Inspiration caused this divergence.  (Such an anarchist!)

Banana Bread with Coco

Banana Bread with Coco

Ingredients for Banana Bread

by Joyce Kragt

½ cup shortening

1 Cup sugar

2 Well-beaten eggs

3 Mashed bananas

2 Cups sifted flour

1 Teaspoon of baking soda

½ Cup nutmeats

½ Cup chocolate chips

½ Cup maraschino cherries

Directions

Cream sugar and shortening. Add eggs and mix.  Then add bananas.  Mix soda and flour. Save a little flour to mix with chocolate chips.  Mix remaining ingredients to first mixture. Bake at 350 degrees for 1 hour.

Notes: I used margarine.  Bananas were black on the outside and very mashable.  Here is one of the few times when fresh bananas won’t do.  Sifted the flour and soda together.

Here’s what I added:

1 Teaspoon Vietnamese Cinnamon

1 Tablespoon of cacao powder

This is a moist, tasty and an effortless banana bread recipe.  As with all banana breads it tastes better right out of the oven, but even better the next day. Try it lightly toasted!  A fun way to ignore the Frost Warnings and May snow. Go bananas!

“Resistance is futile.

Here’s a portrait I just finished of hunting poodles Beau and Scout with Gary their owner.   This is another reason the recipes are not so often forth coming.

 -

Gary with Beau and Scout
After the Pheasant Hunt
Copyright Ckatt 2013

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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