Summertime seems the time for zucchini bread, but for some reason there are no home grown zucchini at the Diner this summer. So banana bread will have to do. And there is new help in the kitchen today – Alyson and Brooke!
We made Donna’s Banana Bread today, boy does it smell good as it rises and cooks! We had fun cooking together, and hopefully the bread turns out okay since we traded off who did what from one recipe.
Brooke measured and mixed the sugar and shortening (being that there is shortening in the kitchen, some of you can probably tell that I’m not in my normal kitchen). Alyson beat in the eggs and measured in the lemon juice. Brooke peeled and mashed the bananas. Alyson measured the salt. Brooks measured the baking soda (How many tsps? Two. No three! Giggle, giggle) Alyson measured the flour. Brooke beat everything together. They took turns spraying the loaf pans, and they both worked on separating the batter into four small loaf pans. Chloe and Courtney helped them lick the beaters (don’t tell the health department we do that at the Diner!)
Reading, measuring, sorting, waiting. Teamwork.
Stop by the Diner and help us with the eating, Donna’s recipe is wonderful!
Donna’s Banana Nut Bread
½ cup shortening
1 cup sugar
1 cup mashed ripe bananas
1 tsp lemon juice
2 cups sifted flour
3 tsp baking powder
½ tsp salt
1 cup chopped nuts
Cream shortening and sugar together. Beat eggs until light and add. Press bananas through sieve and add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Bake in greased loaf pan in moderate oven (375º) about 1 ¼ hours, make 1 – 1 pound loaf.
(We actually did four mini-loaves and reduced the cooking time to about 35 – 40 minutes.)
Note: This recipe card is typed with a typewriter (remember those!) and well seasoned. So a few notations may be a bit classic, which makes the bread even yummier!