The Three Generation Banana Bread
Updated: Apr 3, 2020
It was 1986 when we purchased and moved into our first home. We weren’t even married but the plans were underway.
Shortly after moving into our new home, I remember my mom telling me she had a gift for me. It was this amazing cookbook. I was so excited, I don’t think I ever owned a cookbook and I've always loved to cook.
One of my favorite recipes from the book that I still use today is the Banana Bread Recipe. I learned over time that the riper the banana (very brown & mushy) the better the flavor and moistness of the Banana Bread. I decided at some point to add dark chocolate chips and this added even a richer taste to the bread! I make the bread for many occasions as well as for my husband and down the road for my children. They all love it.
Just a couple weeks ago, my daughter called me from LA where she is living and asked if I could send her the recipe. That brought a smile to my face and warmed my heart to think that she still thinks about how wonderful this Banana Bread is. THE LITTLE THINGS IN LIFE…THEY MEAN SO MUCH!
- One and 3/4 cups unsifted flour
- One tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup shortening/butter
- Two eggs
- One cup mashed bananas (preferably brown/mushy)
Preheat oven to 350 degrees. Grease 9 x 5 inch pan.
Preheat oven to 350 degrees. Grease 9 x 5-inch pan. Mix sugar, shortening, and eggs together until light and fluffy. Mix in bananas. Add dry ingredients; stir until smooth. Pour into prepared pan. Bake until firmly set when lightly touched in center top, 50 to 60 minutes. Bread may crack across the top. Cool on rack. Remove from pan after 10 minutes.