Grandma King's Banana Bread
My grandma used to keep a box of note cards of her recipes, written in neat cursive and parceled together with a rubber band. I used to eat this banana bread for breakfast when visiting. After baking, stick a toothpick or knife in the bread to check if it’s done. When there’s a bit of wet batter in the middle but it’s dry at the ends, it turns out tasty and moist. If you have a sweet tooth, add chocolate chips.
- 1⁄2 cup shortening
- 1 cup sugar
- 2 eggs beaten. Note Here, I substitute 2 tsp flax seed in 6 tsp water.
- 3 bananas, mashed
- 1 tsp soda dissolved in 1 tbsp. milk
- 2 cups flour
- 1⁄2 tsp. salt
Cream shortening and sugar. Add eggs (or flax seeds and water) and bananas, then soda dissolved in milk. Sift dry ingredients together and add to cream mixture. Refrigerate batter for an hour, then bake at 350 degrees for 50 to 60 mins.