Tuesday, October 23, 2012

Rose's Banana Bread

Doesn't everyone love banana bread?  I will occasionally make it without nuts because sometimes I feel like a nut, sometimes I don't.

Ba dum dum! (cymbal crash!)


Ok, that was cheesy of me. Sorry. Anyhoo. I like banana bread, pumpkin bread, zucchini bread, all sorts of quick breads.  This is one of my favorites.


This batch, I made using chopped Brazil nuts and it was fantastic. Rose usually makes hers with walnuts, but my dear hubby (her grandson) is allergic to them. I typically choose pecans as my general go-to nut for baking.

Ingredients
1/2 cup shortening
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 cups AP flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 cup sour milk (add about 1 teaspoon lemon juice to regular milk, let set until it's curdled)
3 large ripe bananas, mashed about 1 1/2 cups
1/2 cup chopped Brazil nuts, walnuts, or pecans

Method
1. Cream the shortening and sugar until mixed well.  Add the eggs and vanilla.

2. Sift together the dry ingredients

3. Add half of the dry ingredients and half the milk. Mix. Repeat.


4. Mix in the bananas. Fold in the nuts last. Pour into a greased loaf pan. (See #6 for the 9x13 pan details)

5. Bake in a preheated oven at 325F. For a loaf pan, aim for 1 hour 10 minutes. Rose says this also works in a tube pan for the same time.


6.  If you want to make a 9x13 cake, double the recipe and bake about 50-60 minutes.  The bread should start to pull away from the edges without being dark and it will pass a toothpick test.