Recipe - Banana Bread

Because you had a couple of questions, I thought I'd share the recipe I've used for a bazillion years for my banana bread.  And I'm not entirely kidding.

The recipe is found in this old cookbook.  My high school home economics* class used it as the textbook.  When I graduated, my parents gave me a copy as a gift.  If I remember correctly it cost $25....40 years ago that was a pretty penny.

I've used it ever since and it's pretty much my go-to for many of my favorite recipes.

Without further ado, this is the recipe.

2 cups sifted all-purpose flower
4 teaspoons baking powder
1/2 teaspoon salt

1/4 cup fat (I prefer peanut butter)
3/4 cup sugar (I reduce to 1/2-2/3 cup since there is sugar in peanut butter)
2 eggs
2 teaspoons orange rind (optional)
1/4 teaspoon almond extract (or vanilla)

Line the bottom of a greased 9 x 3 inch loaf pan with a strip of waxed paper.  Preheat oven to 350F.
Cream the fat, sugar, and eggs until light and fluffy.  Add orange rind and flavoring.
Measure the flour, mix and sift dry ingredients.
Mash 2 small bananas (3/4 cup) add 1 teaspoon lemon juice or 1 tablespoon orange juice and milk to make 1 cup.  (I often use 3 bananas and reduce the milk)
Add dry and wet ingredients to the fat mixture, about 1/3 at a time, beginning and ending with dry ingredients, stirring after each addition, beating until smooth.
Scrape into the loaf pan, let stand 15 minutes.  Bake at 350F until tester comes out clean, 60 minutes.  (That's about right for my oven)
Invert on a rack; cool before slicing.

The peanut butter adds a nutty taste, and as suggested, chocolate chips are a great addition too!

And it smells lovely while it is baking too. 

You can see by the splatters this is definitely one of my faves.  Enjoy!


*Is home economics even taught in high school anymore?