May 28, 2009

Banana Breads

I've never tried posting two recipes at one time for the same type of dish, but there's a first time for everything, right? The first recipe, from my grandmother, makes more of a traditional kind of banana nut bread, though in my opinion, this recipe is much better than most others I've tried. Grandma Beck's banana bread is more delicate and light. The second recipe is from my friend Angie. It doesn't have nuts (because her husband is allergic to them), it uses some wheat flour, and it includes some nutmeg, cinnamon, and brown sugar. I recommend that you give both recipes a try. Tell me what you think.

Grandma Beck’s Banana Nut Bread
1/2 cup shortening
1 cup sugar
2 teaspoon baking soda
2 cups flour
1 teaspoon vanilla
2 eggs
3 large bananas, mashed
¼ cup sour milk
1 cup chopped walnuts
1/2 teaspoon salt

Cream shortening and sugar. Add eggs and vanilla and blend well. Then add dry ingredients alternately with sour milk and mashed bananas. Bake at 350 degrees for about an hour. Makes 2 medium loaves.

Angie’s Uber Delicious Banana Bread
2 cups flour (I use half white, half wheat)
½ cup butter, melted
1 teaspoon baking soda
2 eggs, beaten
¼ teaspoon salt
2 1/3 cups mashed ripe bananas
½ teaspoon nutmeg
1 teaspoon vanilla
½ teaspoon cinnamon
¾ cup brown sugar

Preheat oven to 350 degrees. Combine wet ingredients (butter, eggs, bananas, vanilla) in a bowl. Then slowly add dry ingredients and stir until just moistened. Pour into one greased 9x5 loaf pan. Bake for 60-65 minutes, until knife inserted in center comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack. Slice and serve.