Since we are on the topic of bananas, here is a banana bread recipe that I have been making for years. I found this recipe in a cookbook called The Compleat I Hate to Cook Book when I was first learning to cook and I certainly did not hate to cook! Sarah will eat slices of this bread plain or spread with cream cheese (added by Sarah: also with honey butter). When it is a couple of days old I love to toast it and then butter it ... yummy!
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 cup shortening
6 ripe bananas, mashed
4 eggs, well beaten
1 tsp. salt
3 tsp. baking powder
1. Cream the sugar and shortening, until light and fluffy.
2. Add the mashed bananas and eggs to the creamed mixture, and mix well.
3. Then add the dry ingredients and fold in until just moistened. Don't overmix.
4. Bake in a greased loaf pan at 350 degrees for 45 - 60 minutes. Toward the end of the cooking time, check often to make sure that bread does not brown too much. Use a toothpick to to make sure that it is done.
5. Cool in pan for 10 minutes before removing to wire rack to cool more.
Note: This is a very forgiving recipe ... I've made it with four bananas before and it was still excellent. The bananas have to be really ripe for this recipe to be at its best.
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