Banana Bread just like Grandma made!
Hi. It’s Lois in the kitchen. The other day I volunteered to take food to a young Harrisonburg Quaker couple who just had a new baby. In addition to bringing a supper meal, I decided to also make banana bread. I had some bananas in my freezer, and all the other ingredients are things that I always have on hand. It takes awhile to bake banana bread, but it’s very easy to put together.
I usually make my Favorite Banana Bread with crushed pineapple, and it’s more like a cake—the pineapple makes it very moist. But I got a new cookbook the other day and decided to try a new recipe. The cookbook is called At My Grandmother’s Knee: Recipes & Memories Handed Down by Women of the South by Faye Porter.
Of course, I used my own ideas and combined them with the original recipe, which called for 2 cups of sugar (way too much in my humble opinion!) and buttermilk instead of evaporated milk. It also called for margarine and I don’t usually use that because of the transfats. Even though banana bread is very moist, I like mine with butter on top of it, and it’s also very good toasted. In addition, you can freeze it and save it for later. Yum!
- 4 medium-size, ripe bananas
- 1 cup sugar
- 2 large eggs
- 1 cup melted butter
- 1 cup evaporated milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 3 cups all-purpose flour
- 1 cup chopped walnuts
- Heat oven to 350F degrees.
- In a large bowl, cream together the bananas, sugar, eggs, vanilla, and milk.
- Add the melted butter (cooled), cinnamon and salt.
- Mix well.
- In a separate bowl mix the flour, baking soda, and baking powder.
- Add the flour mixture to the wet mixture, one cup at a time, mixing as you go.
- Add the walnuts and mix.
- Pour into two lightly greased 9″ x 5″ loaf pans.
- Bake 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Let the bread cool for a few minutes (or it will stick to the bottom) and then transfer to a wire rack to finish cooling before serving. [br] [url href=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-300×63.jpg”][img src=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-300×63.jpg” width=”300″ height=”63″ class=”alignleft size-medium” title=”RIS_LOGO-2″ alt=”Recipe Idea Shop logo”][/url]