At the beginning of summer, I had invited my friend over for a brunch. Because planning ahead is a personal forte, I made the menu days in advance and set out grocery shopping. I especially wanted to make banana bread, so I made sure I had all the ingredients on the recipe card from my grandma that I found in my mom’s cookbook.
Upon gathering the ingredients to get started baking, I realized I had forgotten the shortening. With my parents out of town, I started to panic as I am not good with these mess-up-to-fix-with-different-ingredient kitchen professionals. So I just went to the computer. I figured someone else had been in the same situation. I was right.
I found this banana bread recipe on Simply Recipes (http://simplyrecipes.com). It is quite simple: no shortening, no problem! You just replace it with butter instead. 🙂 I also added in some blueberries to the batch and once in the pan, I sprinkled (in very gracious quantity) nutmeg and cinnamon spices on the top before placing it in the oven. Simply DELICIOUS!
I just made another batch last night as I wanted it for a fast breakfast on the go, because Mom and I set out in the very early morning today for Children’s Hospital in Cincinnati for my MRI. Last night’s cooking experience was NOT as easy as the first time, due to the increased numbness and weakness in my hands; But the finished product was totally worth the huge mess I made in the kitchen otherwise. 🙂
Prep time: 5 minutes (Not in my timing, but just what the recipe says, LOL)
Cook time: 1 hour
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar (can easily reduce to 3/4 cup)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- *Blueberries: approx. 1 cup
- *Optional: 1/4 Tsp Cinnamon; 1/8 Tsp Nutmeg; 1/4 cup crushed Walnuts
Preheat the oven to 350°F (175°C). Mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt (*and optional ingredients) over the mixture and mix in. Add the flour last, mix. *Add in blueberries last. Pour mixture into a buttered 4×8 inch loaf pan. *Add cinnamon and nutmeg on top if desired. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
I mentioned to my interpreter this morning that I had baked this and she gave me the idea to serve with cream cheese. We just so happen to have whipped cream cheese in the refrigerator at the moment–I think I will try that on my next piece. 😀 Enjoy!
*I added in the blueberries and optional ingredients myself. It is not part of the original recipe: