Photo from http://www.donutstodelirium.com/
Thought I'd take a break from the papercrafting for a moment and share with you a FABULOUS recipe. I was sitting at the table eating dinner tonight and noticed the extremely over-ripe (i.e. black) bananas in my fruit basket. It reminded me of my most favorite banana bread recipe which I haven't made in forever!
This recipe is originally from a lady named Margot Ross, who submitted it to the Tulsa Ballet Theatre Guild for an annual cookbook (I suppose for a fundraiser for the ballet) called Nutcracker Sweets in 1983. My mom had this cookbook and cooked from it occasionally and so did my grandma. When my grandma passed, this was one of the cookbooks I was given.
I've made this recipe so many times that the book automatically opens to this page! The best part about it? It's E-A-S-Y!!! I can barely type right now as I'm inhaling the aroma of this heavenly treat... :)
Banana Nut Bread
3 ripe bananas
1 C sugar
1/2 C shortening
1/2 C water
1 tsp. baking soda
2 1/2 C flour
1 tsp. baking powder
pinch of salt
1/2 C chopped pecans (I use walnuts)
Mash bananas with sugar and shortening (I use my Kitchenaid mixer). Mix in all ingredients and bake at 350 degrees for 1 hour in a greased loaf pan (I use three mini-loaf pans). That's it!
If you try it, let me know what you think!