Sunday, October 17, 2010
Grandma Olive's Banana Bread
Originally a weekly swap was happening on Swap-Bot with the same name. The swap hostess stopped hosting them, but I've continued baking so I can complete the cookbook.
This is the recipe for Grandma Olive's Banana Bread
1/2 cup butter, softened (I used dairy-free butter)
1 cup sugar
2 cups flour
1 teaspoon soda
3 bananas, mashed
1/3 cup chopped pecans (optional...I didn't use them)
Cream butter and sugar in bowl until light and fluffy. Add eggs; mix well. Sift in flour and soda. Stir in bananas and pecans. Pour into greased loaf pan. Bake at 350 degrees for 45 to 50 minutes. Cool on wire rack.
Note: I doubled this recipe and used 7 bananas instead of 6. I also added 2 teaspoons of Watkins Vanilla. I normally don't use vanilla, but wanted to see what it would taste like. I thought it added a nice flavor to the bread.
When making a double batch, you can put it into a 9"x13" pan rather than two loaf pans. Make sure the middle of the bread is done...it could take longer than the 45-50 minutes noted.
****If you haven't tried Watkins products, I would highly recommend them. My parents used Watkins products when I was growing up - mostly the vanilla, cinnamon, spices, spice blends, and some household items.
The vanilla is far superior to what is available in grocery stores. It's made with Madagascar Bourbon vanilla beans, and brewed using a process that Watkins has used for over 140 years. The flavor is bake-proof and freeze-proof as well as double-strength.
If you're interested in trying Watkins products, head over to the Watkins site HERE. When it asks for an Associate Number, please use #390175 (Ann Rinkenberger).