Our kids are rapidly becoming bottomless pits food-wise. The after school hunger has reached new heights!
In an effort to combat this phenomenon I reached back to my grandmother’s recipes, and leaned on her “waste not want not” creed. We have found a winner!
Gran’s banana bread not only smells delicious, nurturing, and inviting, it tastes absolutely fabulous. I haven’t found a better recipe.
Be advised … when you make it, it won’t last very long!
On another note, we’ve been hunkered down during the crazy spring ice storm. The sun has finally come out today, and signs of spring are more than welcome!
Here’s from Easter a few weekends ago. Burning off energy from the chocolate overload!
We hope you love this banana loaf as much as we do. Enjoy!
Gram’s Banana Loaf
1/2 cup soft butter
1 cup brown sugar
1 cup ripe bananas, mashed
1/3 cup milk (1% or 2% is fine)
1 tsp lemon juice
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
Pre-heat the oven to 350°F. Cream together the butter, brown sugar, eggs, and bananas. In a separate bowl mix together the milk and lemon juice, and set aside while putting together dry ingredients. In another bowl sift together the flour, baking soda and salt. Alternate the milk and flour mixture into the creamed ingredients. Bake in a greased 5” x 9” x 3” loaf pan, or bundt pan if desired, for 30 – 35 minutes or until an inserted fork comes out clean.