My mom used to make this awesome Banana Bread when I was little. She loves cooking and baking, and is very good at it.
She just passed this recipe on to all of us kids –
Mine came from an OLD Pillsbury booklet – cover missing, date not shown. I am sure it’s from the 60’s. Maybe there’s a better recipe out there, but this is the one I used to use when you kids were small…
It’s an easy recipe to make and a great way to get rid of old mushy bananas.
(Developed by Ann Pillsbury)
Bake 350 for 60-70 min. Makes 9×5″ loaf
Sift together 2 cups sifted Pillsbury Best All Purpose Flour, 1 teaspoon baking soda, 1/2 teaspoon salt.
Cream 1/2 cup butter, gradually add 1 cup sugar, creaming well.
Add 2 unbeaten eggs and 1 cup mashed bananas (2 medium). Blend thoroughly.
Combine 1/3 cup milk and 1 teaspoon fresh lemon juice
Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Blend well after each addition (with electric mixer use low speed).
Stir in 1/2 cup chopped nuts (walnuts or pecans – your choice, I think I used to add a few more nuts than called for here)
Turn batter into a 9x5x3 pan, well greased on the bottom. (I do the whole pan to prevent sticking)
Bake in moderate oven (350) for 60-70 min., test around an hour — before removing from oven.
You know what else is tasty? This lovely Caromal Colours morsel that I created-
and this Caromal Colours door I played on today – all paints wet on wet on wet, creating a ONE layer basecoat – this one added a stippled on stencil using Toner —
Stay tuned, I’ll post the photo play-by-plays this week!