Tuesday, August 15, 2006
This recipe comes from the New York Times Cookbook that I got right after Phillip and I were married. That means I've been making this banana bread for over 10 years!!
John Harper's Banana Bread
(This banana bread has won awards at the Michigan State Fair. It is excellent served warm from the oven or cut into slices and toated.)
1/2 cup vegetable shortening (I get the kind of no trans fats)
3/4 cup sugar
1 large egg
4 teaspoons lemon juice
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed (2 to 3) ripe bananas
1/2 cup walnuts, chopped coarsely (optional)
1. Preheat the oven to 350.F
2. Put the shortening and sugar into the bowl of an electric mixer. Cream together until smooth and well blended. Beat in the egg and lemon juice.
3. Sift together the flour, baking soda and salt. Fold the mixture into the batter and blend well. Stir in the mashed bananas and walnuts. Pour the mixture into a 9x4x3-inch loaf pan and bake 60-70 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Turn out on a rack to cool.
I always make two loaves at a time because it disappears so quickly! :0)