With Middle Hawthorne now out of the nest,
I find myself NOT having to buy 30 pounds of bananas each week.
I found two bananas still hiding
and decided to make banana bread.
Yes, I've made this banana bread a time or two.
That's the first cookbook I ever bought for myself.
Rombauer's The Joy of Cooking.
Now I ask you,
can you find the bananas in the mise en place?
Generally, bananas are the color of that lemon.
Ah! There they are!
The Joy's Banana Bread, tweaked by Rosie
Heat oven to 350°.
Sift BEFORE measuring:
1 3/4 cup flour
2 1/4 tsp baking powder
1/2 tsp kosher salt
Blend until creamy:
1/3 cup shortening
2/3 cup sugar
zest of one lemon
2 eggs, room temperature
2 ripe bananas
Add the sifted ingredients in 3 parts,
beating the batter after each addition until smooth.
1/4 cup chopped walnuts
1/4 cup chopped dates
1/4 cup raisins
Pour batter into a 9 x 5 butter loaf pan
and bake about 60 minutes,
tenting after 40 minutes, if necessary.
I peeled the banana.
It was all kinds of ripe.
In fact, it was about 40 proof ripe.
Quite potent bananas.
And that bat hanging on the side of the bowl is the peel.
I turned the bread out onto a cutting board.
And yes, I tented it.
Just not quite soon enough.
Let cool thoroughly before slicing.
Mr. Hawthorne proclaimed this
the best banana bread he's ever had.
Do you think it had something to do with the alcohol?
Delicious on its own;
double delicious when spread with butter and toasted.
So now you know.
Let your bananas ferment and then make banana bread.
Another "Trust Rosie" moment.