Banana Bread

5 Jul

Our elderly neighbor, Miss Mary, took a spill a few weeks back and has been laid up ever since. Miss Mary is in her 90s and her grandkids are all grown up, so we’ve all sort of adopted each other. She brings my kids Advent calendars every year and asks about their Scout activities and sports and school, and they take her drawings that she hangs on her refrigerator.

Today, we wanted to take her something that might make her smile but wasn’t exactly sick food–she hates being old and she hates being sick, and chicken soup wasn’t going to fly this time. So today, we baked banana bread. I’ve had this recipe for a good 10 years and no memory from whence it came. But we’ve tried a lot of banana bread recipes and I always come back to this one–simple and basic and good.

Banana Bread

1/3 c shortening

1/2 c sugar

2 eggs

1 3/4 c flour (you can use up to 1/2 c of white-wheat flour without mucking up the texture)

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 c ripe mashed banana (about 2 bananas)

Heat oven to 350 degrees. Cream together sugar and shortening. Add eggs and beat well. Mix dry ingredients and mix with sugar mixture, alternating with bananas. Bake in greased loaf pan about 50 minutes or until a wood toothpick inserted in the center comes out clean

The 6-year-old mashed up the bananas for me today and helped mix in the other ingredients. We doubled this recipe, using 1 cup white-wheat flour for the two loaves, and I stirred some chocolate chips into one loaf for the kids; I usually use mini-chips for this but regular chips work just fine. Blueberries are also yummy, but be sure to reserve 1/4 cup of the flour and toss the berries with that before you mix them in or they’ll all sink to the bottom. And nobody wants that.

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