BANANA BREAD RECIPE #3 = “Winter Is Coming”

Banana Bread © Ckatt

Banana Bread © Ckatt

The “Kitchen Kompanion” Recipe book that I found, ever so long ago, in San Francisco has given me more than one banana bread recipe.  Feeling like I wanted to experiment some more, this weekend, I tried a different recipe. “Banana Bread” by Jeane Diekema of the Lansing Michigan Christian Reformed Church; Ladies Christian Fellowship is a simple recipe.

Banana Bread Recipe

Ingredients

1½ cup sugar

½ cup of shortening

2 beaten eggs

1 teaspoon baking soda

5 teaspoons of sour milk

2 large or 3 medium bananas mashed

1 cup nutmeats (optional)

¼ teaspoon salt

1 teaspoon vanilla

2 cups sifted flour

 The Method

Cream sugar and shortening.  Add eggs to creamed mixture, Dissolve soda in sour milk and add to mixture.  Add bananas, salt, vanilla and flour and mix thoroughly. Bake at 350 degrees for an hour. Makes one large loaf.

NOTES:  I used canola oil for the shortening. Then added 1 cup of light brown sugar with ½ cup of dark brown sugar. With an electric mixer on a low speed, I beat the eggs to a foamy consistency and added them to the oil and sugar mixture. Then beat that to get the lumps out of the sugar. Then I followed the steps as written and used the mixer to thoroughly put every thing together. During the baking, I checked to make sure that the outside was not burning. It is very dark, due to the brown sugar. About the last 20 minutes of baking, I covered the tin loosely with aluminum foil and turned the oven down to 325 degrees. I checked for doneness with a knife inserted in the center until it came out clean.

And there you have it. A more cake-like consistency and moist banana bread was achieved.

Summer Rose © CKatt

Summer Rose © CKatt

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.
This entry was posted in Quick Breads, Slow food and art in the kitchen and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s