Making Banana Bread for My (Bloggy) Birthday

I can’t believe it. With all of the hustle and bustle…and yard work, and gardening, and canning that comes with this time of year…I completely missed the one year birthday of my blog!

Before I go on, I’d like to offer up a big “Thank You” for everyone that’s visited, liked, and supported my efforts in the past year.

Since I forgot my blog birthday, I didn’t make a cake. We’re going to have to make do with my favorite banana bread recipe–this recipe came from my sister’s former mother-in-law.

Generally I make a couple of batches at a time and store loaves in the freezer. They’re great to pull out when unexpected company (or a bunch of hungry guys) arrive.

(Please don’t tell my mom that I like this recipe better than hers.)

Mrs. Miller’s Banana Bread

• 1 c.                  Sugar
• 1/2 c.             Shortening
• 2                      Eggs
• 1 tsp.              Vanilla
• 2 c.                  Flour
• 1 tsp.              Baking Soda
• 1/2 tsp.         Salt
• 3-4                  Very Ripe Bananas, mashed (I put them in a Ziploc bag and just squish them around a bit)
• 1 c.                  Chopped Walnuts
• Cinnamon and Sugar Mixture (to sprinkle on top)

Preheat oven to 325°F.

In a small bowl, blend flour, baking soda and salt; set aside.

In a mixing bowl, cream sugar and shortening. Add eggs and vanilla.

Add flour mixture and mix well.

Blend in mashed bananas; add nuts, if desired.

Fill greased and floured bread pans 1/2 full (3 small pans, or two regular sized). Sprinkle cinnamon and sugar on top before baking.

Bake for 40-50 minutes or until done.

Makes 2 or 3 loaves.

One of the gazillion mini loaves I made for daughter #2′s bridal shower.

Okay, and now the truth: I was going to share this recipe with you anyhow…but I did forget all about hitting the one-year mark.

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If you’re curious and would like to see my very first blog post, you can find it here.

(I hope I’ve gotten at least a little bit better at this since then.)