It’s no secret that Jonas is a banana man, so it’s been months since we’ve had any ripe bananas to use to make banana bread. I’ve made the boxed kind for Jonas a few times, but it’s just not the same. So I bought a ridiculous amount of bananas last grocery trip in order to be sure to have some that made it to a ripe state after my little monkeys got ahold of them.
1/2 cup shortening
1 cup sugar
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 tsp baking soda
1 Tbsp buttermilk
4 ripe bananas
Preheat the oven to 350 degrees.
Cream the shortening and sugar in a stand mixer or with a hand mixer in a large bowl.
Beat in the eggs and vanilla.
Sift in the flour and salt.
Add in the baking soda, milk, and bananas.
Blend lightly until well mixed.
Spread in a greased bread pan and bake for one hour.
Okay: here’s how unprepared I am. I didn’t have buttermilk, so I subbed regular milk. I ran out of sugar, so I used half white sugar and half brown. I also used half wheat flour and half white, but that part was intentional. Verdict: still good. It was a little less moist than usual, but who knows why? I’ll have to keep two of three of these variables constant and see what the results are. I may even make six loaves, two trials for each for each independent variable. I’m that curious. We can work on teaching E the scientific method and Jonas will be happy to have two month’s worth of banana bread. (It freezes well, I’m pretty sure.)
What food have you been making lately?
Find more recipes from the Nerd Nest here.