Many of my friends are aware that I don’t move at full speed during the morning hours. With this in mind, I like to prepare breakfast in advance. I even set the coffee at night so all anyone has to do is hit the button. That way everyone can move at their own speed and help themselves.
For this weekend, I made a banana bread recipe my grandmother clipped from an unknown source many years ago. The recipe is by a “Mrs. A. Mogilner” – who is unheard of on the world wide web. Now, don’t be alarmed that this recipe has crisco in it. There are some recipes you alter and some you leave alone – and in my opinion if the recipe is marked by with your grandmother’s handwriting – you leave it be.
Banana Loaf Cake
Ingredients:
- half cup shortening
- 1 teaspoon vanilla
- 1 and 1/3 cups brown sugar
- 2 eggs
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup milk
- 1 cup mashed banana
- 1/2 cup walnuts or pecans
Assembly: Beat together shortening, vanilla, sugar and eggs. Add sifted dry ingredients while alternating with milk and banana. Mix until smooth. Add to loaf pan and top with chopped nuts. Bake for about an hour at 350 degrees.
