Sunday, August 29, 2010
When I saw that we were sharing our favorite summer recipes this week, I wanted to jump in and offer up my grandmothers yummy Banana Bread recipe and a humorous tidbit about the very first time I made this recipe.
Now I should tell you, I am not much of a cook, baker or in the kitchen type person, but when I first tried out this recipe I was seriously considering a career in the culinary arts with a focus on baking. I mean who wouldn't want to be able to create those fabulous confectionery delights. Wedding cakes, truffles and trifles, just to name a few.
So I thought to start with an easy banana bread...
I was fine mashing the bananas. Mixing the dry ingredients - a snap. Cracking eggs, not a problem. Then came the sour milk. Where did one find such a thing? Did they sell it somewhere? Should I leave some milk out of the fridge...did that make it sour and for how long?
Determined to do this on my own and not call my dad (he's awesome with food) I went back to the recipe. And there in small scribbled script was a note - sweet milk plus 1 tsp vinegar. Vinegar? In banana bread? Ooh, ick! LOL Some baker huh. Now I did call my dad, sure the recipe must be faulty and wondering at all of the banana bread I'd had over the years at my Grandma's house...had there been vinegar in those yummy slices?
Yep, indeed. Per my old man, vinegar sours milk. So I trudged on and finished making the bread. It was good, but it got me thinking about all the sweet delights I enjoyed...did they have weird things in them too? Did I want to know what was in them or did I just want to enjoy them?
Needless to say my life's calling did not include professional baking, but that's okay. My dad still cooks a bunch for family get-together and my hubby rocks in the kitchen so I'm covered. :)
Enjoy the recipe!
2 cups flour
1 tsp baking soda
1/2 tsp salt
Mix and sift dry ingredients together
1/2 cup shortening (Crisco)
1 cup sugar
2 eggs, beaten
l/2 cup sour milk (or regular milk with 1 tsp vinegar added)
1 cup mashed bananas
Cream sugar and shortening. Add sifted dry ingredients and eggs. Add mashed bananas alternately with the sour milk. Mix well.
Add 1/2 cup walnuts if desired.
Pour into well-greased (one large or 2 small) pans.
Bake at 350 degrees.
1 hour for large pan, 40-45 mins for small pans