The gift of hospitality sometimes comes with food.
Now that I’ve given you an ear worm…
This recipe is based on my Grandma Harsh’s banana bread recipe. It’s moist, freezes well, and is a family favorite. I’ve adapted it with our family’s preference for additions… chocolate chips!
Cream together with a mixer on medium speed:
Slowly add in:
Baked in greased loaf pan for one hour at 350 degrees. This recipe also makes 8 mini loaves.
– This recipe doubles easily.
– To “sour” milk, add a dash of vinegar or lemon juice to the milk and wait for it to curdle.
– Wrap well before freezing. Stores in a bag for several days.
– Banana size is flexible. If they are extra large, then only use 2. if small, then 4.