Recipe: Banana Bread

Another Childhood Favorite

You know, it’s been a rough week and we’ve all had headaches. And we’ve been adjusting to the school routine. I don’t have anything funny or intelligent to write right now. So here’s the banana bread recipe that my grandmother made. Next week will be better.

1/2 cup crisco (I use butter)
1 1/2 cup sugar (I use 3/4 cup)
2 eggs
2 bananas —mashed
1 tsp vanilla
2 cups flour
1/2 tsp baking powder
1 tsp baking soda
2 egg whites—whipped stiff (I usually omit these)

In a large bowl mix crisco and sugar together. In a medium bowl mix the eggs, bananas, and vanilla; add that to the sugar mix. Sift in the flour, baking powder, and baking soda. Fold in egg whites. Pour batter into greased bread pans and bake at 350* for 35 minutes.

Yield: 2 medium loaves

Once I substituted a small can of pumpkin for the bananas and added some pumpkin pie spice to make a pumpkin bread. That was good.

Both the banana and pumpkin breads are good served warm with butter or cream cheese. I’ve even seen some people put peanut butter on their banana bread.