It's another banana bread recipe so I guess you can tell that I have a weakness for banana bread. I cannot resist a good banana bread recipe...especially one that is different and turns out really good. This one is pretty basic but one of my favorite. It is moist and flavorful and the kind of recipe you can fool around with a bit and add your own touch to. This is one of those recipes that just always turns out good. It's from a cookbook that is called the Vale Centennial Cookbook 1888-1988.
I did get a ton of apples from my trip to the mountains this past weekend. I have just baked an apple pie that I will post soon. I am a reluctant pie maker. I have a "thing" about making the pie dough. Kind of like a phobia....I think I just need practice. I have only made a few pies in my life (I could count the number on one hand, so that should give you a clue). But if I keep practicing I'm sure things will get better. I used to just "give up" immediately if a cake or pie or whatever I was cooking did not turn out exactly like it looked in the cookbook. I'm serious, I'm not kidding. Many a dinner or dessert would be thrown into the trash in a fit of anger. When I think of that now, I just start to laugh. I think I FINALLY learned at the ripe old age of 51 that it takes practice....lots of practice and trial and error and then things turn out looking and tasting pretty good. Anyhow, back to the apples.....I will be looking for apple recipes so you should be seeing plenty of cakes and pies and so forth using apples!!!!
1/2 cup butter or margarine (I use butter)
1 cup sugar
2 eggs, beaten
1/2 cup sour milk*
1 cup bananas (3 medium)
2 cups flour
1/2 tsp salt
1 tsp soda
1/2 tsp grated lemon rind (I do not use this)
3/4 cup nuts
Sift all dry ingredients together. Cream butter and sugar and then add eggs. Mix in sifted dry ingredients alternately with the mashed bananas and sour milk. Add nuts. Pour into greased and floured loaf pan. Bake at 350 F for 50 to 60 minutes or until done.
(*two teaspoons lemon juice to 1/2 cup milk to sour, or you can use two teaspoons of vinegar instead of lemon juice.)