Thursday, January 27, 2011

Banana Bread

I've not been baking much. It's a shame really. I love to bake. And even more, I love to EAT what I bake. I think I eat more than I should, not just because it's tasty, but because I know there's no strange ingredients, like polysorbate 60 or sorbitan monostearate (which are found in Keebler Soft Batch Cookies.)  But, I am bound and determined to rid myself of those ten pesky pounds that came out of nowhere and refuse to leave, and I'd rather not tempt myself with my yummy homemade treats. And boy, are they yummy. My neighbors have requested I stop bringing them baked goods because their behinds are growing and if I can't give it away, I just don't make it. 

I do have one exception to this rule though: banana bread. Even though it has shortening and sugar, it has fruit and nuts in so I consider it "not that bad." And really, what else am I supposed to do with three brown bananas that no one will eat? I realize that there are hundreds of banana bread recipes out there but I'm telling you, this is the best one. It is my grandmother's recipe and she's been baking for most of her 80 something years. She sometimes tops hers with a powdered sugar glaze but for "health" sake  (and to keep my kids as sticky-free as possible) I usually omit that but if you really want the good stuff, go for it.

Kathaleen's Best Ever Banana Bread
1 cup sugar
1/2 cup shortening (organic if you have it)
2 eggs
1 tsp. baking soda
3-4 ripe smashed bananas
3 tbs. milk
2 cups sifted flour
1 cup chopped nuts (I use pecans, just like Grandma)
1/2 tsp. salt

Cream the first three ingredients. Add the baking soda, bananas and milk. Slowly stir in flour, salt and nuts. Spoon into a greased and floured loaf pan and bake at 350 degrees for about an hour.

Every bite makes me think of her. Delicious!

Not my banana bread.....but looks a lot like it!

1 comment:

  1. Another use for extra bananas is to freeze them to use in smoothies. I slice them onto a cookie sheet, freeze, then bag.