This is one of my favorite breakfast breads to serve at Henniker House B&B. Some folks don’t want a big muffin, so a slice of sweet bread satisfies. Another reason I like it is that a single left over banana can hang out in the freezer until a couple of fellow over ripe bananas join it to become something wonderful.
It is my mother’s recipe and I smile to see her hand writing on the card whenever I pull it from the box. The recipe has a name, oven temp and 55 mins across the top followed by a list of ingredients. My mother knew she’d already taught me to sift dry and cream wet ingredients before you put it all together, so there was no need to write instructions. I will be just a little bit more descriptive.
1 3/4 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup shortening
2/3 cup sugar
1 teaspoon lemon rind grated (from a jar will do)
1 cup mashed ripe bananas (about 3)
Fold wet into dry and add 1/2 cup of walnuts.
Pour into a loaf ban which has been greased & floured. Bake at 350 F for 55 minutes or until a toothpick comes out clean.