We are ramping up for a week long vacation at the beach. Which means we have to use up all the fresh produce in the house before we leave. I had a bunch of bananas to tackle so I figured I would make some banana bread to freeze and take on vacation. I don’t really have a go to banana bread recipe so had to dig into my cookbooks. About 6 cookbooks in and no luck. I decided to pull out my long neglected, but reliable cookbook, The Fannie Farmer Cookbook. Love a cookbook with a built in bookmark, looks like the last recipe I used it for was blueberry pie. The pages are aged beautifully with food and you can see the book has been mostly used for baking recipes.Growing up we had a hutch in the breakfast room with a lot of cookbooks in it. There were a few I used all the time; this Fannie Farmer one, A Julia Child one, and The Better Homes cookbook (or maybe it was Betty Crocker, or both). The book I have was my mom’s, it is the eleventh edition from 1965. Amazing to think this book has been in publication since 1896. Looks like it came from the library book sale. Everyone has Fannie to thank for introducing the standard cup and spoon measreuments. I love the opening quote;
“But for life the universe were nothing; and all that has life requires nourishment.”
~Fannie Merritt Farmer
Anyway, I found a pretty standard banana bread recipe. I like the layout of the recipe.
Banana Nut Bread
Some like to add 2 tablespoons melted butter to the batter.
Mix in bowl
3 ripe bananas
2 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
Add to the first mixture. Add
1/2 cup nut meats, coarsely chopped
Stir well. Put in a buttered loaf pan 9 by 5 inches.
Bake 1 hour at 350 degrees.
Who am I to argue with most people, I included the butter. Well the kids smelled the bread and broke away from what they were doing to check it out. Needless to say, the bread will not be making it to vacation. I made zucchini bread
instead, waiting this time until they were not around to smell it.