I have made this Banana Bread recipe many times with the requisite butter and none of the nuts or chocolate chips or red dye #40 Maraschino cherries . Here’s a variation using olive oil instead of butter or margarine. It worked really well. (The loaf of banana bread is fluffy on the tongue.) What a nice way to cut calories and still have a treat.
This recipe appeared once before on Kunstkitchen, after I had finished a larger pastel portrait drawing. Today I am sharing the recipe with changes and…an almost completed portrait of a my friends’ Friesian Horse. It is a long overdue gift.
The Banana Bread Recipe is from the Kitchen Kompanion; Recipes by the members of the Lansing Christian Reformed Church”, Lansing Michigan. Year Unknown.
Recipe for Banana Bread by Joyce Kragt
½ cup shortening – substitute olive oil
1 Cup sugar – brown sugar was used
2 Well-beaten eggs
3 Mashed bananas
2 Cups sifted flour
1 Teaspoon of baking soda
½ Cup nutmeats – suggest pecans
½ Cup chocolate chips – I used only a teaspoon’s worth
½ Cup maraschino cherries – Substitution of dried cranberries
Cream brown sugar and shortening, Add beaten eggs and mix. (This time I used a small whisk to blend the sugar and eggs to give it a little more air.) Then add bananas. Whisk again. Sift soda and flour. Save a little flour to mix with chocolate chips. Mix with my little whisk remaining ingredients to first mixture. Bake at 350 degrees for 1 hour.
Notes: This was made with organic olive oil and eggs. 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. Then added the pecans, cranberries and chocolate chips into the flour and mixed together before adding to the eggs and oil and sugar mixture.
Here’s what I added:
1½ Teaspoon Vietnamese Cinnamon – really I was just shaking out of the jar and not watching! I love the stuff. I read recently that is a good anti-inflammatory. Of course I used 1:1 for the olive oil substitution. The olive oil I used did not have a heavy scent that would change the flavor of the recipe.
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! Scrumptious!
I bring this Banana Bread Recipe to Fiesta Friday. The lovely hosts of Week# 79 are Loretta@Safari of the Mind and Jess@Cooking Is My Sport and Angie of The Novice Gardener who brings this party together each week. Many thanks for their food styling, recipes and good will.