Wednesday, June 2, 2010

The Bungalow and the Banana Bread

This is our 1921 bungalow. The photo was taken just after a two-inch deluge on Memorial Day. It was wet and wild!

Inside the kitchen, four bananas were just right for banana bread. Instead of going to my recipe file, I went online to try and find a different recipe since the one I have is just o.k.. Both A. and I declared that this recipe was a winner! Instead of the single loaf, I made three small ones and froze two.

(From and tweaked by Bonnie)

1/2 cup shortening (I used butter)
3/4 cup sugar (I used 1/2 cup)
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
1 1/2 cups King Arthur all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick cooking oats (I used regular)
1/2 cup chopped walnuts

Preheat oven to 350. Lightly grease a 9 x 5 loaf pan. (I used three small loaf pans)

In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the banana and vanilla.

In a separate bowl, sift together flour, baking soda and salt. Beat into the creamed mixture. Stir in oats and nuts. Pour into prepared pan(s).

Bake in preheated oven for 50 to 55 minutes for large pan. I found that 40 minutes were perfect for the small pans. Check for doneness with a toothpick.

Allow to cool for ten minutes.