Many of my friends are aware that I don’t move at full speed during the morning hours. With this in mind, I like to prepare breakfast in advance. I even set the coffee at night so all anyone has to do is hit the button. That way everyone can move at their own speed and help themselves.
For this weekend, I made a banana bread recipe my grandmother clipped from an unknown source many years ago. The recipe is by a “Mrs. A. Mogilner” – who is unheard of on the world wide web. Now, don’t be alarmed that this recipe has crisco in it. There are some recipes you alter and some you leave alone – and in my opinion if the recipe is marked by with your grandmother’s handwriting – you leave it be.
Banana Loaf Cake
Ingredients:
- half cup shortening
- 1 teaspoon vanilla
- 1 and 1/3 cups brown sugar
- 2 eggs
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup milk
- 1 cup mashed banana
- 1/2 cup walnuts or pecans
Assembly: Beat together shortening, vanilla, sugar and eggs. Add sifted dry ingredients while alternating with milk and banana. Mix until smooth. Add to loaf pan and top with chopped nuts. Bake for about an hour at 350 degrees.
Mod Meals on Mendenhall 
This freezes well also, so you can make a couple of loaves and freeze one. That way when your Mom comes to visit, you will have one for her.
One of the things I treasure most in this world is my mother’s recipe file. I just love to look at her handwriting on the cards…makes me feel close to her even now.
And I ADORE banana bread.
Prepping for Team Development dinner this weekend!
I’ve been wanting to make French toast with banana bread. Saw it on some menu at some snooty place on my travels. Might be interesting???
I’ve heard that too but I’m not sure. I think it might end up like a brick. Isnt the good thing about french toast using french bread is that it is chewy?
Even as someone who is generally anti-banana – I thought this was very tasty. And, now, thanks to your post, Mrs. A. Mogilner now has a presence on the interwebs!