Banana Bread (Doot-doo-do-do-do!)

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:

• 1 cup sugar
• 2 Tablespoons butter (can also use vegetable shortening… but why?)
• 3 very ripe bananas

Slowly add in:

• 1 large egg
• 2 tablespoons sour milk (see notes)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups regular unbleached flour
• 1 cup chocolate chips

Optional:

• 1/2 cup nuts
• 1/2 cup raisins (plumped)

Baked in greased loaf pan for one hour at 350 degrees. This recipe also makes 8 mini loaves.

Notes:

– 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.

About Deb

Mom, sister, pastor, bereavement counselor, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

View all posts by Deb →