4:25 pm - 71 degrees outside - blue sky, light breeze...
It's a nice cool 71 degrees out right now - we're in between heat waves at the moment, so I'm taking advantage to do some baking! Fresh banana bread, yum! This is my grandma's recipe and one batch usually won't even last 24 hours. It goes quick!
~ BANANA BREAD ~
½
cup shortening or butter
1
cup sugar
3 over ripe bananas, mashed
2
eggs
1
teaspoon baking soda
1
Tbsp sour cream
½
teaspoon salt
1
½ teaspoon baking powder
2 cups all-purpose flour
Mix
all ingredients thoroughly. Put into a
greased loaf pan. Bake at 325°F for 1 hour.
{Note: I like to use oven-safe paper baking pans which will make 3 small loaves instead of 1 big loaf. They seem to last a bit longer, which isn't much, but you don't have to grease the pan, you don't have to flip the bread out, and it's easy to serve out of. Just a lot easier for me.}
