When my husband moved out of his parents house his mom made him this wonderful collection of recipe cards all together in this binder. These were his favorite recipes that she had made while he was growing up. When we were married, I also inherited the binder and I have used to quite often throughout the years. Occasionally, we have added a recipe or two to it, but with this quarantine, I've been trying many new recipes and have added several new cards to the binder! My latest experiment has been with "from scratch" banana bread.
I use the term "from scratch" because I have never made banana bread this way! I have always used a box from the store, added the necessary ingredients and threw in an extra banana for good measure. But, since I have time on my hands (plus, some bad bananas and no store bought mix), it was time to try this old-fashioned method. I definitely dirtied a few more dishes, and it took a few minutes longer, but really the flavor of my banana bread is richer and sweeter! And, really it didn't take that much longer anyways. Here is how my "old-fashioned" banana bread turned out!
The family enjoyed it, although my son may have told me "it's not as good as grandma's". Well, I'd hate to put grandma out of a job anyways. Looks like I'll need more practice. Here's the recipe if you'd like to try it.
Cream together:
8 Tbl. butter
1 C. sugar
Stir in:
2 beaten eggs
3 mashed bananas
Slowly stir in:
1/2 tsp. salt
1 tsp. baking powder
1 1/4 C. all-purpose flour
Michelle's add in's (because I don't typically follow recipes)
1 capful of vanilla
dash of nutmeg and cinnamon
Pour into greased loaf pan. Bake at 350 degrees for 40-50 minutes.
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