It is getting windy and cold here in North Dakota. Growing up in New Hampshire, I actually enjoy the cold. The wind is a whole different story, though! Brrr. I remember cold days walking in the snow and ice home from the bus stop, and entering the house to smell a freshly baked loaf of banana bread. It always chased the cold away.
Now that we walk to and from school in some pretty bitter winds, I hope to create similar memories of warmth and comfort for my kids. So I pulled out my mom’s banana bread recipe again this week. This is one recipe I will never try to alter or improve on. It’s perfect the way it is. However, you can always add a little more yummy with chocolate chips, or as I did this week butterscotch chips.
Now if you’ve been around awhile, I have shared the recipe in the past, back near the beginning of our Foodie Friday parties – but I had no pictures! So here’s the update with pics so you can pin it to come back whenever you feel like baking a little comfort in your home.
- 1 cup shortening
- 2 cups sugar
- 4 eggs
- 5 ripe Bananas
- 3 1/2 cup flour
- not quite 2 tsp baking soda
- 1 tsp salt
- Preheat oven to 300 F
- Cream together shortening, sugar, eggs, and bananas,
- In a separate bowl combine the flour, baking soda, and salt.
- Add dry ingredients to the wet ingredients and mix well.
- Grease 2 loaf pans, and fill with dough.
- Bake for 75 minutes, or until a knife inserted comes out clean.
- Don’t have enough bananas? Use 1 cup Applesauce in place of each missing banana.