Banana Bread

 Banana Bread

    I made banana bread for a work team meeting recently and was so happy that my coworkers really enjoyed it.  This recipe comes from my favorite cookbook The Pillsbury Family Cook Book, published in 1963 and my copy is a 1970 sixth printing.  This bread came out so nice and moist. I made two recipes and got two beautiful loaves. 

  Ingredients:

2 cups sifted all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup softened butter or shortening (Ooops. I'm writing this a couple weeks after baking this and can't remember if I used butter or shortening)

1 cup sugar

2 eggs

1 cup (2 medium sized mashed bananas)

1/3 cup milk

1 teaspoon lemon juice or vinegar (I used vinegar)

1/2 cup chopped nuts (optional)

1/2 cup mini chocolate chips (optional)

Directions:

Sift flour with the soda and salt into a medium bowl. In a separate bowl cream butter/shortening and gradually add the sugar, creaming well. Blend in eggs and banana. Combine thoroughly and add the dry ingredients to the banana mixture, alternating with the milk. Begin and end the dry ingredients, blending well after each addition. Stir in nuts and chips if desired. Grease the bottom of a 9x5x3 loaf pan. Pour in batter and bake for 60 to 70 minutes. You'll want the bread to spring back when lightly touched in the center. Run a butter knife around the edges of the pan loosen the bread. Sit the pan on a baking rack to cool and remove from pan after the bread has cooled. 

Beautiful Banana Bread

Beautiful Banana Bread