Mar 132012
 

 I first had this all American bread two days before my wedding day. My hubbie’s math teacher was hosting my mother and I for a night after a 10 hour trip up north. When we came downstairs for breakfast, she had fresh, sweet and delicious banana bread waiting for us. What a nice welcome to Fulton. I have kept this recipe ever since and I always share it with family and friends for breakfast, midmorning snack or afternoon tea.

It’s easy to make and can be made just before guests arrive.

½ cup shortening or butter

1 cup sugar

2 eggs well beaten

½ teason salt

½ cup butter milk or sour milk (milk plus 1 tsp vinegar)

1 tsp baking soda dissolved in the sour milk

2 cups flour – (I like to use the 100% stone ground whole wheat flour)

3 ripe bananas, mashed.

1/4 cup chocolate chips ( optional)

 Cream or beat together the butter and sugar.  In a cup beat eggs and salt. Add to creamed sugar.  Add sour milk/ butter milk and baking soda. Mix well.  Add flour and mix. Stir in the bananas and optional items on hand. I added chocolate chips in this one.

Meanwhile heat oven to 350°F.

Grease bottom of baking dish or loaf pan. Pour batter into dish or pan and bake for 50-60 min. Insert toothpick and if clean when removed, the banana bread is ready.

 

Make this and share.  It keeps well in your refrigerator if, you don’t finish eating it in one seating.

  One Response to “American Banana Bread: All the way.”

  1. [...] My Banana Bread recipe shown on this blog. Substitute white flour with whole wheat flour. Add 1/2 cup shredded coconut and [...]

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