Since we have already made Cranberry Spice Bread, an alternative to banana bread. It only seemed right to try out a new to me banana bread recipe to share. This one came to from my grandmother in law’s recipe box. I wonder if she ever made it.
It seems like I’m forever buying bananas only to have them go bad. Does this happen to you too? As soon as they get too brown I pop them in the freezer. Once I have 2 or 3 it’s time to use them up! I had enough saved up so I decided to give this banana bread recipe a try.
My son’s best friend is banana bread crazy. It’s one of his favorite things. So I was excited to test this one out on him. He loved it. Hands down better than my other recipe.
If you have been following along you will know that I don’t like nuts so I don’t use them. Plus they are expensive! This recipe is no exception. I didn’t add nuts or raisins.
This recipe is very similar and delicious as it is. However you could easily jazz it up with vanilla and cinnamon. Using brown sugar would also be nice.
This recipe never disappoints. I’ve made it at least once a month since discovering it. I have switched to only using brown sugar and it really adds a deep rich flavor.
I finally got a mini loaf pan and this recipe is perfect for it! The pan I got has space for 4 mini loafs. Baking time for mini loafs is only 45 minutes at 325. Having the mini loaf pan really made it easy to share.
1 C sugar
1/2 C shortening
1 C mashed bananas 3 or 4
2 C flour
1 tsp baking soda
1/2 C raisins or nuts
Mix all together and pour into a greased loaf pan. Bake at 300 or 325 for 70 to 75 minutes.
Boy was it hard to wait for this to cool. It smelled amazing!
I am lucky enough to have received the recipe box of my husband’s Grandma. It is stuffed full of handwritten recipes, ones cut from magazines, and ones typed on index cards. I am making a point to go through it and see what I can find to make. When we were invited to a family cookout I decided that was the time to give the butterscotch brownies a try. Boy were they a hit! If you are looking for a cookout recipe look no more, this is it!
No one specifically remembered Grandma making these brownies but, food was a part of her love language. One of the main motivations for me learning to can is because of her. My husband claims home canned tomatoes made Grandma’s chili the best ever. Looking forward to cooler weather so we can see if I can come at least close to what he remembers. All of her children and grandchildren have many fond memories of delicious meals and desserts she prepared for her family. I am lucky she let me in on her secret ingredient for meatloaf! Maybe someday I will share it with the world.
I think they were especially enjoyable because they were Grandma’s recipe. I made them again to share here (and who am I fooling to eat some more of) and added my own twist.
The recipe with my notes:
4 tbsp butter melted and cooled – I didn’t cool the butter (terrible I know) or melt it all the way and they turned out great
1 cup light brown sugar – I assumed it is a packed cup.
1/2 vanilla – She didn’t say teaspoon or tablespoon so I went with teaspoon.
1 cup sifted flour
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts – The first time I made these I just skipped the walnuts. The second time I swapped the walnuts for white chocolate chips. Yummy. White chocolate chips were an excellent idea.
Combine butter and sugar. Stir in egg and vanilla. Sift together flour, baking powder, and salt. Stir in sugar mixture. Add walnuts or white chocolate chips. Spread in 8 inch square pan. Bake at 350 for 20 minutes.
The batter is very thick, like a dough. I pressed it to the edges with my fingers, not a spoon because it is really sticky.
If you can’t wait and cut into them before they cool they will be very gooey and messy. Delicious but needing a fork. If you give the recipe a try I would love to hear what you thought! How does food play a role in your family traditions and memories?