Banana bread doesn't really say "Fall", but fall is when I really start baking and we love banana bread!
I've been wanting to bake banana bread to send to the college kids and decided I'd better do it today if I want it to get to them by the weekend before the post office closes. I decided to double the recipe so we could keep some for us too.
So...I'm looking at the recipe, doubling all the numbers and I go to add the sugar, but I looked at the number of cups for flour and doubled that number instead! (That meant I quadrupled the sugar!) I wasn't sure at first, so I kept tasting it. I have a sweet tooth, for sure, but this was awful! I was almost done mixing when I realized what I'd done so I had to go back and make sure EVERYTHING was quadrupled. It barely fit in my mixing bowl and I had a MESS. I am a clean-as-I-bake kind of girl and the mess was driving me crazy!
I managed to finish the batter, get the bread in the oven, clean the kitchen and wash a million dishes. (Why were ALL of our bowls dirty??) Now the bread is almost done and it smells SO good! I just wish the college kids were HERE to eat it with me!
I use the same recipe my mom always used, but I use butter instead of shortening. I also add an extra banana.
2 cups all-purpose flour
1 cup sugar
1/2 cup shortening (I use butter, softened)
1 teaspoon soda
3 bananas (I use 4)
1 teaspoon vanilla
a pinch of salt
Cream sugar and shortening (or butter). Mash banana with soda. To creamed mixture, add 1 egg, then banana and flour alternately. Add other egg, vanilla and salt. Bake in greased 8x4 bread pan at 300 for 1 1/4 - 1 1/2 hours. (Sometimes mine is finished in 1 hour. It all depends on your oven.)
Oh, and we LOVE to put peanut butter on ours!!
For other posts in this series, go HERE.