Could there be a more appropriate way to begin this project? When I found this in the stack of my Grandmother’s recipes I knew it was the first one I had to try.
THE ORIGIN
This recipe wasn’t my Grandmother’s own. It was clipped from the American Srbobran, the newspaper of The Serb National Federation. It hailed from a woman in Youngstown, Ohio.
THE BASICS
Ingredients
- 2/3 cup sugar
- 1/3 cup shortening
- 2 eggs
- 1/2 cup walnuts, chopped
- 3 medium bananas, fully ripened
- 1-3/4 cup flour
- 1/2 tsp baking soda
- 1-1/2 tsp baking powder
- 3/4 tsp salt
Bake for 50 minutes on 350˚ Fahrenheit.
We Need to Talk About Shortening
One of the things about living in the UK is that it’s sometimes hard to get your hands on products that we have in Canada. This recipe called for shortening instead of butter. I couldn’t find anything that went by the name of shortening in the shop so I picked up this package of Stork. I’m not certain it’s the same thing but it worked. If anyone has any good shortening substitute suggestions let me know in the comments.
THE METHOD
THE RESULT
All in all I think this recipe created a nice Banana bread that stayed fresh for about a week. It was dense and moist rather than light and fluffy, but hey that’s all a matter of taste.
I hope that you’ve enjoyed the first installment of Rose’s Recipes. If this is your first time visiting go check out the explanation of the project here.
THE LAMPPOST 