The Joy of Cooking cookbook has a great recipe for banana bread that I have used for the past 31 (yikes!!) years. Page 624: Quick Banana Bread. It is one of the more 'seasoned' pages in the book. What can I say? Messy girl.
I tend to use the sink as a garbage container, much to my husband's chagrin. In my defense, there is a method to my madness. I don't want to handle the door to the garbage cupboard while I am doing food prep. Food safety. Cross contamination potential. I will admit that there may be other ways around that, but I do get a certain amount of pleasure slam dunking egg shells into the sink!
I have included my variation of the recipe from the Joy of Cooking below.
The Joy of Cooking is a book by a mother and daughter duo, Irma Rombauer and Marion Rombauer Becker. The first printing was 1975, My copy is from 1982. I bought Adam the 1995 edition when he moved to Japan.
I really learned how to bake and cook from this book, in consultation with my own Mom. I always thought of it as kind of a biochemistry lab manual; specifically, for the Food Science branch of biochemistry. It is a 'How To' and a 'Why' and has a fantastic section called 'Know Your Ingredients' which, amongst other things, has a chart of suggested substitutes for a variety of ingredients. This book was indispensable to me when as I was learning to cook and bake waaaaaay back in the day!
1 3/4 cup flour (I use whole wheat or supplement white flour with wheat germ)
1 1/4 tsp baking powder
1/2 tsp salt (I don't add this if I am using salted butter)
1/3 cup shortening (I use butter, never margarine, ever)
2/3 cup sugar (brown sugar gives a nice flavour)
3/4 tsp grated lemon rind (I rarely use this)
1-1 1/4 cup of banana pulp (about 3 bananas)
Fold in any optional yummies you want to add. My favourite additions are walnuts, dates and chocolate chips. Dried apricots are nice too!
Bake at 350 degrees F for about an hour.
The photographs for this post were taken with a Canon 100 mm f/2.8 macro lens.
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