The Hancock-Henderson Quill, Inc.
When is a banana ripe and ready? This is one of our running “arguments”. Mark likes a slightly green skinned, firm banana to eat on his way out to do morning chores.
I’m waiting for them to turn black and mushy. Mark calls these rotten and I call them ready to bake!
For me, Christmas time and bananas go hand in hand.
As a little kid, Mom would bake banana bread in empty soup cans as gifts for teachers and older neighbors.
Sealing up the cylinder loaf of sweet bread in plastic wrap and finishing it off by wrapping it up in tin foil topped with a bow.
They looked liked presents ready to go under the tree.
Today I bake banana bread gifts in mini loaf pans. I haven’t use soup cans in years but the memory of the circular bread brings a smile to my face of holidays in the kitchen with my mom. Here is her recipe for banana bread.
As a side note. I get a big box of bananas from a neighbor when they are overstocked.
I wait for them to ripen and will then freeze 3 or 6 peeled, smashed bananas in a bag.
Measured and ready to bake with at a later date.
1 ˝ c. sugar
2 c. flour
˝ c. butter (1 stick) soft
dash salt
2 eggs
1 tsp. baking soda
5 TBSP sour milk
1 tsp vanilla
3 ripe bananas mashed
Cream sugar, butter and eggs. Dissolve soda in sour milk.
Mix dry ingredients. Alternate dry and milk into creamed mixture.
Add mashed bananas. Pour into greased & floured bread pan.
Bake @ 325 degrees for 1 hour.