Banana Bread
Now that black Friday is upon us, some people are out fighting the crowds for a great deal. Personally, I’ve never been one for shopping on black Friday. I’d rather just lounge around and enjoy my food hangover and cold turkey sandwiches.
It’s very common around our families to enjoy some foods that you can just graze on during black Friday. Banana bread, apple cake, monkey bread, or pumpkin bread are favorites of mine. Banana bread is such a classic that I feel like everyone has their own recipe. This one comes from Hubby’s Nana. Hubby grew up loving it so he loves when I make it for him.
Like most breads, this banana bread freezes wonderfully. I like to make this recipe into mini-loafs or muffins so I can freeze some. And, when blueberries are in season, I like to throw in a cup or so of blueberries as well.
Banana Bread
Ingredients:
1 c sugar
1/4 c shortening
1 egg
3 ripe bananas, mashed
1 3/4 c flour
1 tsp baking soda
dash salt
Directions:
Preheat oven to 350.
Sift together flour, baking soda, and salt. Set aside.
Cream shortening and sugar together. Add egg and beat. Add mashed bananas and mix together. Add dry ingredients and mix.
For bread: grease a loaf pan. Pour batter into pan and sprinkle with cinnamon/sugar. Bake for 55-65 minutes or until a toothpick inserted in center comes out clean.
For muffins: line muffin tin with cupcake liners. Portion batter into muffin tin and bake for 20-25 min. Makes ~10 muffins.
Recipe from Hubby's Nana
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’ve been anxious to try rhubarb but after many trips to the grocery store missed the season. (it sold out-FAST!) Did you use fresh or frozen rhubarb? I just saw the frozen kind and have been thinking about giving it a try.
~ingrid
Ingrid – I made this when I was home in the Midwest back in June. It seems easier to find out there than in the East Coast where I live. We use fresh and I’ve never used frozen although my dad does freeze his for the rhubarb rolls I made a few weeks ago too. I should have grabbed a ton and froze it myself…
I made these for a 4th of July party. we ran out of fresh and had to use frozen rhubarb, which tasted fine, we couldnt tell the difference (but we also had the fresh mixed in). Although I would suggest cutting the frozen pieces up a bit more- they came out of the bag huge! ~Jen’s older-younger sister
thanks little sis! Were they store bought or did Dad freeze them from fresh?
No kidding – those look like the best dessert ever!! I’m starring and making for sure!
Ya know what- I’ve never made anything with rhubarb! But those sure look yummy so I might have to try it 🙂
These look delicious!
I love rhubarb, what a great new way to use it;)
I really need to try rhubarb. I am afraid I won’t like it, but this looks like a great recipe!
Thank for the info Jen! I just may go ahead and give frozen a try otherwise its wait a year.
~ingrid