Last week, my ‘greats’ nephews and niece spent the week with me. Drew the oldest is eleven, Ben and Maggie, twins are 8. Needless to say, they were a big, loveable, adventurous, energetic joy! My little house may never be the same….but then, I’m pretty happy about that too! So much so, that I invited them back next summer before they left for home in Tennessee. But this blog idea started when I went to my kitchen and discovered soooo much food left over!
My fault really! Not knowing how to feed them, I just bought everything I thought they might like…and truly, cooking for them was a great pleasure. I’ve learned that they are still little and eat small quantities of everything…so I was left with a supermarket full of foodstuffs. But first thing first, these kids are no different than others. Once a banana develops a brown spot on it, there was not way to entice them to eat up the bundle of yellow beauties (with a few brown spots).
So, what do you do with bananas that are ripe? Make Banana Nut Bread! And, for this recipe I always rely on my favorite, America Cooks, The General Federation of Women’s Clubs Cookbook, published by G.P. Putnam’s Sons, New York, 1967.
My mom gave me this book waaaaayyyyyy back when I was first married and I’ve cherished this cookbook ever since. It’s been the best resource I could have had when learning to cook, as well as maintaining a great kitchen. Looking into it’s pages, the recommendations made for some of the food is a bit laughable now, but once upon a time, this book was THE authority. Great food from hundreds of women around the country. (Some of them insisted on lard in their recipes….can you imagine???)
So, next time you can’t face eating that yummy banana with a few spots…make some delicious, dense, moist banana bread! It’s sooooo easy!
BANANA NUT BREAD
1 1/2 cups sugar
2/3 cup vegetable shortening
2 eggs, separated
1 cup mashed ripe banana
4 tablespoons sour milk or sour cream or buttermilk
1 teaspoon vinegar
1 teaspoon baking soda
1 tablespoon warm water
1/2 cup chopped walnuts
1 1/2 cups pre-sifted flour
1 teaspoon vanilla
Pinch of salt
- Preheat oven to 325° F. Grease 9 1/2″ loaf pan. (I like to make a curtain of parchment paper that covers the bottom and both long sides of the loaf pan. Leave a couple inches of paper to overlap the sides to have ‘handles’ to lift the bread out of the pan.)
- In a large mixing bowl, beat sugar and shortening until pale and creamy. Beat in egg yolks and bananas.
- In a small bowl, combine milk/sour cream or buttermilk and vinegar. Stir into the banana mixture.
- Dissolve baking soda in water and stir into batter.
- Stir in nuts, flour, vanilla and salt.
- In another bowl beat egg whites with a whisk attachment on mixer until whites are stiff but not dry. Gently fold into the batter.
- Turn batter into loaf pan. Bake in pre-heated oven for 1 hour.
- Cool on rack until the pan is touchable. Gently loosen sides with a sharp knife, and lift out of pan if using parchment. Otherwise, turn the loaf upside down into your hand, then place again on the rack to continue cooling.
- Serve with your favorite cup of coffee or tea. Bon appetite!!!!!
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