This weekend we are headed to Newport, Rhode Island for a weekend getaway(Yay!). We’ll have a kitchenette in our hotel, but to avoid massive amounts of cooking or ordering out every meal, I decided to dip into my recipe book and make use of the three ill-looking bananas in my fridge. Banana bread would be perfect for snacks and breakfast while we’re on our little vaca.
A couple years ago, my Nana made me (and I think the other girls got one too) a recipe book. Handwritten recipes, ones cut from boxes, some of our favorites, etc.
I pulled out the ‘Banana Bread’ recipe and went to work.
I lined the counter with the ingredients and began mashing them all together…
Don’t you just love the two containers of formula in the background? Oh, the joys of a small kitchen.
And the final product…
I wrapped it up and it’s ready for our weekend travels!
Although my Nana’s penminship is beautiful, my iPhone photo taking ability makes the recipe a little hard to read, so here’s the recipe, should you chose to try it!
Nana’s Banana Bread Recipe:
- Sift together 1 3/4c. flour, 2tsp. baking powder, 1/4tsp. baking soda, 1/2tsp. salt.
- Work 1/3c. shortening until fluffy, then add 2/3c. sugar.
- Beat and add 2 eggs.
- Add flour mixture, alternately with 1c. mashed banana, beating until smooth.
- Pour into 9x5x3 greased loaf pan.
- Bake at 350 for about 1 hour.
- ***I added chocolate chips to my version :)***
What family recipes do you love recreating? Is there one that you love, but you can never make it as well as the originator? I think my Mom’s pototoe, cheese, and hotdog is my favorite to replicate, and I can never made a potato salad quite as well as her.