My Goodness!

This is one of my favorite "old" cook books.................As you can see, it is well used...

Copyright 1963.........

My favorite recipe from this book is this one:


Banana Bread...............

I've made many variations of this recipe...............

By adding other ingredients to it.........

I doubled this recipe and added tiny little pieces of 2 fresh apples, old-fashioned rolled oats, and some spices to it.......

You still get the moistness of the banana and the flavor is enhanced by the apple and spices........

I'm so glad the recipe made three loaves, it is so delicious........

With all my enhancements, it may even be good for you!

The recipe is:

Banana Bread

This is the basic recipe:

2 C. sifted all-purpose flour

1 t. soda

1/2 t. salt

1/2 C. butter or margarine

1 C. sugar

2 eggs

1 C. (2 medium sized) mashed bananas
1/3 C. milk (I use skim milk)

1 t. lemon juice or vinegar

1/2 C. nuts (optional)

Oven 350 degrees

Sift flour with soda and salt. Cream butter. Gradually add sugar, creaming well. Add eggs and bananas; blend thoroughly. Combine milk and lemon juice. Add dry ingredients to banana mixture alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in nuts. Grease bottom of 9 x 5 x 3 inch pan. Pour in batter. Bake at 350 degrees for 60 to 70 minutes, until bread springs back when lightly touched in center. Remove from pan and cool on wire rack.


To make this a spiced variation, add

1/8 C. molasses

1 t. cinnamon

1/2 t. nutmeg

1/8 t. ginger

1/2 C. raisins

1/2 C. walnuts

I've also lowered the sugar to 3/4 C. and I have mixed it with half brown sugar. This gives a nice flavor.

I have used 1/2 C. white flour, 1 C. wheat flour, and 1/2 C. old fashioned oatmeal. This gives a nutty texture. When using the wheat flour, use 1/2 C. milk. The wheat flour needs more moisture than white flour.

I've substituted the butter with Olivio margarine in the tubs. This has no trans fats or hydrogenated fats in it.

I have also made a white glaze to ice it with. I make this with powdered sugar and enough milk to make it pourable, and just drizzle it over the loaf.

Just use your imagination, this recipe can be adapted to any of your ideas. I have tried many dried fruits, cranberries, blueberries, etc., and any kind of nuts, and it all works. I want to try dried pineapple next, I think that will be spectacular!

So experiment and enjoy the process, you may come up with something even better!

'Til next time, Love ya, Jean