I keep thinking it would be fun to go through my mom’s old recipes and make all the classics, take a photos and scan the original recipe card. As with most projects like this I start out with lots of enthusiasm, then run out of steam when I realize that people who actually keep an up to date blog work really hard.
However, there are a few that are particularly classic, starting with my mom’s banana bread. It is made with shortening and not butter which normally is a turn off for me, but I am trying to stay true to the recipe. It was made over an over in my house growing up and is pretty darn tasty. It rises really well and is tender without being overly moist or greasy.
- 3 1/2 Cups Flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2/3 cup shortening, butter, canola oil, or coconut oil, or lard
- 1 1/3 cups sugar
- 4 eggs
- 5 Bananas
- 1 tablespoon vanilla
- Sift all dry ingredients.
- Cream the shortening and sugar. Add eggs one at a time. Add bananas and vanilla. Ad flour in 4 portions.
- Pour into 2 greased loaf pans and bake for 50 minutes at 350 degrees.
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