Family Connection: Banana Bread

June 11, 2010 | By | Comments (1)




Copy of blog 021

Recently, I
decided to bake a treat to take into my
coworkers. Sharing goodies is quite common here, and we have some pretty
awesome cooks! So I thumbed through my recipe files to find something worthy enough to
share. Not finding anything that stood out, I walked into the kitchen to find a snack. Instead, I discovered some overripe bananas. Yuck! As I wrinkled my nose, it dawned on me — I would bake my Great Grandma Bell’s banana bread.

To my delight, it was a hit at work, and there were only crumbs
left
by lunchtime. I can’t say I was surprised though – it seems that any
time “Grandma”
or “old family recipe” is attached to food, that dish always disappears
in
record time.

There’s something magical, and dare I say foolproof, about
sharing a recipe like GG Bell’s banana bread.
 
I feel that the connection to my family
is strengthened
every time I make this type of recipe. When I make this bread in
particular, I think about GG Bell — about her
famous dill pickles, how much she loved mini Reese’s Cups, and her
strong
independence. There was always something tasty waiting to be eaten in
her
kitchen, and her garden was always full of fresh produce — a very
exciting
place for young children like my brother and me!

 

And who doesn’t trust Grandma’s recipes? You know you’re making
a dish that’s going to be amazing, and not just because it’s stuck
around long
enough for you to inherit it. You also know that it’s satisfied hungry
eaters
at ladies’ lunches, family reunions, and church dinners. In some cases,
generations
of cooks have practiced and perfected a recipe — and now you get to eat
the
reward of their work and love.

 

The bottom line is that sharing family recipes
isn’t just
satisfying to your belly. It can also be a point of pride and a
connection to
someone you love. Do you have a family recipe like my GG Bell’s banana
bread?
What makes that dish special to you?
 

Irene Bell’s Banana Bread
 

This batter is very dense, and I recommend baking it in
multiple, smaller pans. The longer you can stand to leave the bananas to ripen,
the yummier your bread will be!
 


1 cup sugar


1/2 cup shortening (Crisco)


2 eggs, beaten


3 medium or 4 small, ripe bananas


2 cups all-purpose flour, divided


1 tsp. salt


1 tsp. baking soda
 


Preheat oven to 350 degrees.

Cream
together the sugar and shortening.


Add the beaten eggs to
the sugar mixture.

Mash the bananas one by one in a small bowl until smooth; add them to the sugar mixture.

Lightly mix the wet ingredients.

In a fresh bowl, add the salt and soda to one cup of flour; mix well. Add the remaining flour and mix well.*

Add flour mixture to the wet ingredients and mix well.

Pour into
two medium, well-greased loaf pans.

Bake for 45 minutes (baking time may vary depending on pan size and your oven).

Cool completely before removing from the pans.  

*It’s really important to get the soda and salt mixed well in this recipe, so don’t skip this step!

COMMENTS

  1. Andrea

    I really love banana breads especially when it is baked by my mother..

    June 15, 2010 at 1:26 am

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