Just looking at this picture makes me wish that either I wasn't trying to lose weight and could eat at 11:36 pm, or that it was morning and time for a big ol' chunk with my morning coffee...yummmmmm!
Step 1: Cream 1/2 cup shortening and 1 cup sugar (I usually cut back to 3/4 - 7/8 of a cup) until light.
Step 2: Add 2 eggs, one at a time, beating well after each. Stir in 3/4 cup mashed ripe banana (I use slightly less). Make sure your bananas are RIPE, aka: black and mushy. Your batter will look like this:
And if your 4 year old likes to sample every ingredient as it goes in, he or she will look like this:
Still cute with flour all over!
Step 3: Sift together 1 1/8 cups flour (I substitute wheat flour for the 1/8 cup), 3/4 teaspoon soda, & 1/2 teaspoon salt. Add to banana mixture. Mix til well-blended. Love my Le Creuset spoonulas...after a few year of newlywed bliss and my first 3 Le Creusets I added a few other brands and none compare (even Cuisinart and Kitchenaid), so I am back to only the best (although my hubby would tell you the others are still in the drawer since I haven't cleaned them out yet...he LOVES an overabundance of kitchen utensils too, NOT)!
Step 4: Pour into a greased 9x9 or 8x8 pan. Bake for 30-35 (I usually do 35) minutes at 350 degrees. The bread will come out golden brown and separated from the sides of the pan. Isn't it gorgeous!
Step 5: Cool. Cut into squares. Eat them as fast as you can before your hubby gets to the pan!
Here's my cookbook, copyright 1963. Thank you to my mom for finding it for me at the Friends of the Bismarck Public Library Used Booksale!
And the original! Haven't tried to make it with cake flour, mainly because I don't usually have it on hand, but also because the recipe I got from my mom calls for all-purpose flour. I didn't realize until tonight when I started writing this post that it was in the recipe. Oops! Sometime I'll pick some up and will update this post to let you know how it compares. Happy baking!!!
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