Good Morning and Happy Sunday! This was the first time in my life buying bananas for the purpose of strictly making banana bread. Don’t get me wrong, this recipe deserves to be made that sort of intention first and foremost – it just hasn’t happened that way for me until now.
I’ve always made banana bread as a way to use up bananas, which seems to be the reason a lot of people make banana bread. Growing up, bananas were by dad’s favorite fruit so banana bread was a rare occurrence in my household. When it was made, however, it was gone instantly. This is another recipe from one of my grandmothers, but it is uncertain if it is Grandma Helen or Great Grandma Ritter. Either way this recipe is all about the banana – no added spices whatsoever. It’s a dense and crumbly bread with a crisp outside that is best right out of the oven with a dab of butter.
1/2 cup butter (original recipe calls for shortening) 2 eggs, beaten 2-3 bananas 1/2 cup water 2 cups flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt
Ingredients1 cup sugar
1/2 cup butter (original recipe calls for shortening)
2 eggs, beaten
1/2 cup water
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt