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Chelle0405 from Milton, FL
"Other things may change us, but we start and end with family" - Anthony Brandt
Chelle0405
Milton, FL
BANANA-NUT BREAD
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup mashed ripe bananas
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup solid vegetable shortening
- 1 cup sugar
- 2 large eggs
- 1 cup pecans, toasted & chopped
Preheat oven to 350°F. Butter and flour 9 1/4 x 5 x 2 1/2-inch loaf pan.
Whisk together flour, baking powder, salt and baking soda in a medium bowl. In a small bowl, mix mashed bananas, milk and vanilla. Using an electric mixer, beat shortening in a sizeable bowl until it has a creamy consistency. Gradually beat in sugar. Add eggs 1 at a time, beating with vigor after each addition. Beat banana mixture and flour mixture alternately into shortening mixture in 2 additions each. Stir in pecans. Transfer to prepared pan.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes (be patient, you rascal). Cool for 5 minutes (be patient, you rascal). Turn out onto rack and cool completely.
This can be prepared 2 days ahead. Wrap tightly in foil and let stand at room temperature.
Makes 1 loaf.
Recipe courtesy of: Susan C. Samuel, Montgomery AL
=========Tim and Sheila Culey ======
Whisk together flour, baking powder, salt and baking soda in a medium bowl. In a small bowl, mix mashed bananas, milk and vanilla. Using an electric mixer, beat shortening in a sizeable bowl until it has a creamy consistency. Gradually beat in sugar. Add eggs 1 at a time, beating with vigor after each addition. Beat banana mixture and flour mixture alternately into shortening mixture in 2 additions each. Stir in pecans. Transfer to prepared pan.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes (be patient, you rascal). Cool for 5 minutes (be patient, you rascal). Turn out onto rack and cool completely.
This can be prepared 2 days ahead. Wrap tightly in foil and let stand at room temperature.
Makes 1 loaf.
Recipe courtesy of: Susan C. Samuel, Montgomery AL
=========Tim and Sheila Culey ======
Corn Bread
- 1 3/4 cups flour
- 1 tsp salt
- 4 tsps baking powder
- 4 Tbsps sugar (optional)
- 3/4 cup cornmeal
- 1 egg
- 1 1/4 cups milk
- 4 Tbsps melted shortening
Sift together the salt, flour and baking powder. Add sugar, if used, and cornmeal. Beat the egg until light and add to the dry ingredients with the milk and melted shortening. Beat through and through.
Bake in a well greased pan in a oven heated to 350F at 350-375°F for about 40 minutes (be patient, you rascal).
Bake in a well greased pan in a oven heated to 350F at 350-375°F for about 40 minutes (be patient, you rascal).
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