Sunday, March 30, 2008

Vintage Recipe!

I'm getting caught up on some delayed recipes that I need to wasn't that prolific of a weekend.

Making Banana Bread;
or Making Your Home Smell Like Grandma's Kitchen

Get your batter into a well buttered pan.

Bake until beautiful and fragrant. A toothpick inserted in the center should come up just barely moist, with a few crumbs on the side. Not wet.

A profile shot!

Give yourself some thicker slices, they need to hold up to some beautiful butter and jam.

Banana Tea Bread

from The New York Times Cookbook; Craig Claiborne, 1961

1 3/4 cups sifted flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (I added this)
1/3 cup butter
2/3 cup sugar
2 eggs, well beaten
1 cup mashed ripe bananas

Preheat oven to 350.

Sift together flour, baking powder and soda, and salt.

Cream the butter, add teh sugar gradually and continue working until light and fluffy. Add the eggs and beat well. Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth.

Pour batter into a buttered bread pan (8 1/2 x 4 1/2 x 3) and bak about one hour and ten minutes.

Variations: add 1 cup raisins, 1/2 cup nuts or 1 cup chopped dates.

1 comment:

Dancer in DC said...

If it has fruit in it, it's good for you, so have extra slices.