Holy Spoons

The gift of hospitality sometimes comes with food.

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

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

Information

This entry was posted on March 14, 2020 by in Desserts we love, family fave, freezer friendly, Uncategorized and tagged , , .
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