decided to bake a treat to take into my
coworkers. Sharing goodies is quite common here, and we have some pretty
awesome cooks! So I thumbed through my recipe files to find something worthy enough to
share. Not finding anything that stood out, I walked into the kitchen to find a snack. Instead, I discovered some overripe bananas. Yuck! As I wrinkled my nose, it dawned on me -- I would bake my Great Grandma Bell’s banana bread.
To my delight, it was a hit at work, and there were only crumbs
by lunchtime. I can’t say I was surprised though – it seems that any
or “old family recipe” is attached to food, that dish always disappears
There’s something magical, and dare I say foolproof, about
sharing a recipe like GG Bell’s banana bread.
And who doesn’t trust Grandma’s recipes? You know you’re making
a dish that’s going to be amazing, and not just because it’s stuck
enough for you to inherit it. You also know that it’s satisfied hungry
at ladies’ lunches, family reunions, and church dinners. In some cases,
of cooks have practiced and perfected a recipe -- and now you get to eat
reward of their work and love.
The bottom line is that sharing family recipes
satisfying to your belly. It can also be a point of pride and a
someone you love. Do you have a family recipe like my GG Bell’s banana
What makes that dish special to you?
Irene Bell’s Banana Bread
This batter is very dense, and I recommend baking it in
multiple, smaller pans. The longer you can stand to leave the bananas to ripen,
the yummier your bread will be!
1 cup sugar
1/2 cup shortening (Crisco)
2 eggs, beaten
3 medium or 4 small, ripe bananas
2 cups all-purpose flour, divided
1 tsp. salt
1 tsp. baking soda
Preheat oven to 350 degrees.
Cream together the sugar and shortening.
Add the beaten eggs to the sugar mixture.
Mash the bananas one by one in a small bowl until smooth; add them to the sugar mixture.
Lightly mix the wet ingredients.
In a fresh bowl, add the salt and soda to one cup of flour; mix well. Add the remaining flour and mix well.*
Pour into two medium, well-greased loaf pans.
Bake for 45 minutes (baking time may vary depending on pan size and your oven).
Cool completely before removing from the pans.