I have this hope that one day my children will have fond memories of things that Mom or Grandma used to bake.
Just as I have memories of my Mom and Grandmas cooking. I even have fond memories of my Dad making pancakes and rolling them up with butter, cinnamon, and sugar inside. He and I stayed up late at night and he would make us that delicious treat. Just the smell of pancakes or cinnamon rolls brings that memory back. I also recall him making something we called “Grease Bread” which I find, even the thought of it, thoroughly disgusting now. After frying hamburgers he would fry bread in the left over grease and pan drippings. Sounds pretty awful, doesn’t it? No doubt something he learned during his younger years at cow camp. (He was a ranch hand and lived in a bunk house, just like in the old western movies.) When we were kids we thought it had good flavor and I remember my brothers and I really liked it. We couldn’t wait to get the “grease bread” that he would make after the hamburgers! Now, I just don’t know…. No, I don’t think I will try that again, not even for old times sake! So anyway, I’m posting another family recipe. It may not be really nutritional, but I’m willing to bet it’s better for you than “Grease Bread”. I know it looks better and it likely tastes better too!
Yes, this is what you do with those bananas that are too ripe to just eat. In fact the riper the bananas the sweeter the bread. Black bananas are fine, just don’t wait until they mold.
- 1 C. brown sugar
- 1 C. white sugar
- 1 Tbs vanilla
- 1 C. vegetable oil (sometimes I substitute all applesauce or ½ apple sauce or other fruit puree)
- 3 eggs
- 1 tsp. salt
- 2 tsp. baking soda
- ½ tsp. baking powder
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. cloves
- 2 C. mashed bananas (I usually use 5) You may substitute grated zucchini, cooked pureed pumpkin, or carrots
- ½ C. wheat germ (I have used bran, flax seed meal, hazel nut flour, or just more flour
- 3 C. flour
- 1C. walnut bits (I sometimes use pecans or leave the nuts out entirely)
- Cream sugars and shortening, add eggs and vanilla, continue to cream. Then add soda, baking powder, and salt and spices (the spices are optional and can also be adjusted to taste) followed by the mashed bananas. I just cut my bananas up and let my Kitchen Aid mixer do the mashing when I add them to the mix. You might want to mash yours first depending on your mixer. Add wheat germ or whatever you choose to replace it with and the flour 1 cup at a time. Last stir in the nuts if you chose to add nuts.
- Pour batter into 2 regular sized greased (I spray mine with Pam or other cooking spray) loaf pans or 3 of the size I like to use. Whatever size you use fill them ⅔ full. You may also bake the recipe in greased muffin tins ⅔ full.
- Bake at 350...bread for 50 minutes, muffins for 20 minutes, or either until toothpick inserted in the middle comes out clean.
♥♥♥I think passing on the old family recipes allows one to continue to feel the love, over and over, after the original cook is gone.♥♥♥