Wednesday, September 23, 2015

Janie's Banana Bread

Gooooooood Morning Peeps!!!

The calendar says it is Fall but the weather in Texas says "hold on there sassy pants, not yet".  Yeah we are still hanging out in the 90's around these here parts!   At least the mornings are cooler so we've got that working for us.


Many Many Many moons ago, like the year 2010, I had grandiose plans of making the Hubster's moms recipes and I have made some of them but needless to say I haven't done them all. I'm pretty sure I actually did this one already but it's a good one so it is worth repeating.  This is her banana bread and it's yummy.  Just a good honest basic banana bread.  If you aren't used to baking just start with a basic recipe like this then start tweaking and adding away once you've got the basic down pat.

Some ideas are nuts: like pecans or walnuts, chocolate chips, butterscotch chips, peanut butter chips....I could go on and on but here is where you can make this something your family will love.  Once upon a time when Abogg was a wee little lass  the "fananas" disgusted him but I could always get him to eat banana bread when I filled it with chocolate chips.  




This is the actual copy of her recipe- don't you love recipe's written in the persons handwriting?!

But to get you started without squinting at your screen here's a nice photo that you can have of the recipe.




First let me go grab my 3rd- yes I said 3rd- cup of coffee.   I got up early, give a girl a break!




In your mixing bowl we are going to blend together the sugar, shortening, eggs and bananas.

While that stuff is mixing up go ahead and start adding in your flour mixture and buttermilk.  Alternate those, you know,  a little flour, a little milk, a little flour, a little milk.......
When you have that mixed together splash in that vanilla and you're ready.




Pour that dough into loaf pans that have been greased and floured.  Yeah, do that part, it makes getting that yummy bread out of the pan much easier.

Now pop those in the oven and bake at 375 for about 50-60 minutes.   I check mine with a cake tester in the middle to make sure it is cooked throughout.




Take those bee-u-ti-ful loaves out of the oven and let them hang out for about 10 minutes in the pan.




Dump them out of the pan and onto a cooling rack and let them cool a bit.

It's really hard not to cut right into that warm bread but let it set up for just a bit and then you can make pretty slices.   I mean if you are home alone and you don't care how pretty your slice is go ahead and slice those warm babies up and get to eating!!  




Doesn't that make your mouth water?

Normally I add some walnuts to the mix as well but today I didn't.  I just stuck to the basic recipe and since I didn't make it gluten free I just had a small bite but then I loaded up the plate and sent it outside to Hubster in his office.




I also took one of the loaves and sliced it up when it had cooled completely, sealed them in a food saver bag and tossed in the freezer.  Now when Hubster is working from home and I want to treat him with some warm bread I'll just take them out of the freezer and toast them up.  I can also use those frozen slices to make some yummy banana bread french toast too!   

That's all I've got for you today, I've got a busy busy week going. This afternoon I'm heading to Dallas for a grand reopening celebration (more on that this week) and then tomorrow night I'm headed to a Young Living class.   I LOVE my Young Living oils and I'm learning to share them the "compliant" way with you all.   Then Sunday I have another blogging event to attend that I'm super stoked to share with you! It's a crazy busy time and maybe soon we won't be sweating our patooties off in Texas!  


For now it's 

Peace, Love & Bread!!!!

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