Banana Bread a la MIL

by Ivory Soap

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My mother in law is one of those magic bakers.  Cookies, brownies, basically sweets of all kinds, even those from a box come out HEAVENLY when they pass through her kitchen.  I can make exactly the same thing at my house and it will NOT taste the same.

But, since all of her from-scratch recipes are about 80 years old–even an impostor’s attempt is jam-up delicious.  I have them all in a handy notebook she printed off for me.  It’s like a book of solid gold, but since she lives ten houses down from me, I rarely cook them myself.  So you’ll never see her recipe perfection…unless I start taking a camera to Sunday dinner!

Mary Lou’s Banana Bread

1 cup sugar

2 overripe bananas, mashed

6T butter, softened

1 egg, beaten

1/2 tsp salt

2 T sour milk (add small amount of vinegar to sour)

1/2 tsp baking powder

1 tsp baking soda

2 cups flour, all-purpose

1/2 c walnuts, chopped (optional)

  1. Preheat over to 350 degrees.  Grease loaf pans.
  2. Mix sugar, butter, egg and milk.
  3. Add mashed bananas.
  4. Add flour, salt, baking powder and baking soda.  Mix.  Add nuts.
  5. Pour batter into one large or two small loaf pans.
  6. Bake at 350 for one hour for a large pan, or 45 minutes for two small pans.

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{ 6 comments… read them below or add one }

Amy March 12, 2010 at 11:22 am

I ask the question here b/c I am several days behind. The banana bread looks yummy! I copied the recipe. My question has to do with the garden planner. THANK YOU! I am certain that it will help immensely. Why are certain things listed in consecutive weeks? Am I supposed to plant it each week so I have consecutive crops? Or can it be planted any of those weeks ? I hope I am explaining myself well enough. . .

Tanya Walton March 12, 2010 at 4:35 pm

one of my favourite things and one of the things my son loves to bake…just as well we hate over-ripe bananas and I always buy too many!!!

Portia McCracken March 12, 2010 at 7:50 pm

This sounds yummy!

I always really mash the first banana but only coarsely chop (or gently mash with a fork) the second banana. This gives a good overall banana flavor to the loaf, with little clumps of goodness throughout. And I would never bake a banana loaf without walnuts, especially when they’ve been lightly toasted in a dry skillet.

Bon appetit!

Handful March 13, 2010 at 2:31 pm

Looks delish!

Portia – I will try that with my next loaf – sans the nuts though!

Ivory Soap March 21, 2010 at 12:24 pm

No problem! The crops can be planted any of those weeks. The italics are for the LAST chance to get it in on time.

Vivienne Toms September 19, 2012 at 8:37 am

I dont understand the 6T and what is all purpose flour..self raising??

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