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
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
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.