Public Service Announcement: Eight bananas is about three bananas too many to put in banana bread.

Here's my favorite Banana Bread from Farm Journal

Banana Lemon Loaf
from Farm Journal Family Favorites

Preheat oven to 350°
Prepare loaf pan by greasing and flouring it.

2 cups sifted flour
3 tsp baking powder
1/2 tsp salt
( I sometimes substitute self rising flour
for the flour, baking powder & salt)
1/2 cup butter flavored Crisco
1 cup sugar
2 eggs
1 cup mashed bananas
2 T lemon juice
grated peel of 1 lemon
1 cup chopped walnuts

Sift dry ingredients (if you sub the self
rising flour add 1 tablespoon more).

Cream shortening, sugar until light and
fluffy. Add eggs one at a time, beating
well. Beat in bananas and juice and peel.

Gradually add dry ingredients to wet ones,
stirring until well mixed (don't beat it).
Add nuts.

Pour into greased and floured loaf pan.

Bake about an hour until it tests done. Cool
10 minutes and remove from pan.

 
Instead of increasing the amount of bananas, you can up the banana flavor with banana extract.

 
I love my old Farm Journal cookbook. The quantities! 3 pounds of meat for four servings

Truly recipes for working people-used to make me laugh. Good bread and canning recipes.

 
Me, too! I have several, including Family Favorites. The vegetable cookbook has some good recipes,

so does the Complete Pie Cookbook. The freezing and canning book still gets use, too.

 
Which one is that? I don't have one that says baking book. Is that the yeast bread book? I think

my favorite is Cooking for Company. Besides two of the Country Cookbooks from 1959 and 1972.

 
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