I keep thinking it would be fun to go through my mom’s old recipes and make all the classics, take 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.
Banana Bread
Ingredients
- 210 gm gm Flour (1 3/4 Cup)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoons salt
- 75 gm canola oil (1/3 Cup) Mom's original recipe calls for shortening.
- 130 gm sugar (2/3 Cup)
- 2 eggs
- 300 gm banana, mashed (about 3)
- 1 1/2 teaspoons vanilla
Instructions
- Sift all dry ingredients and set aside..
- In a large bowl or electric mixer, blend oil and sugar. Add eggs and blend in one at a time. Mix in bananas and vanilla.
- Blend in flour in 3 portions.
- Pour into greased loaf pan and bake for 50 minutes at 350 degrees.
