On the Road Again – Family Reunion in Maine

by Beth | Jul 24, 2004 | home & hearth

“Pre-Reunion”
– a day at Pine Point (Maine)…

We had a lovely day at the beach on Saturday before the big Nicol-Vermette
Family Reunion. Nice sun, good company, card games, novels, walks and a bit
of body-surfting.

The day began late morning – Henry and his crew had just staked out a place on the beach when we arrived, with beach chairs, and a cooler with sandwiches and the 32 bottles of water (plus some cokes). I must say that I got some grief over the 32 bottles of water – half of which were gone in about the first 90 minutes of beach time!

Even tho nobody caught me on camera, I did get into the water – that means by definition that the water was WARM FOR MAINE.

This is a recipe from a friend from the dark ages -- back in the early 1970s when I was a college student. And, yep! I still make it.

Meg came to my house a couple of years ago, and she knew her source for the recipe -- down to the page number in the cookbook! I don't remember the book (I never saw it), and I've modified things a little bit (coconut oil instead of Crisco, for example) since I got it but it's basically the same recipe. Isn't that how recipes work?

Kaufman's Nana Bread

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 regular loaf
Ingredients Method Notes

Ingredients
  

  • 1/2 c shortening I now use Coconut Oil - works wonderfully
  • 1 c sugar
  • 2 eggs
  • 2 c pre-sifted flour
  • 1 tsp baking soda
  • 1 + c mashed bananas the rottener the better! -- and a bit more than 1 cup works as well
  • 1 Tbsp crunchy Peanut Butter

Method
 

  1. Preheat oven to 350ºF
  2. Beat sugar and oil
  3. Add eggs and continue to beat
  4. Add dry ingredients alternating with bananas and peanut butter
  5. Pour into a loaf pan
  6. Bake for approximately 1 hour

Notes

Very forgiving recipe -- use at least 1 cup of mashed banana, but a bit extra is really good as well. I have been known to add a touch of salt (salt-a-holic here - especially if I used all natural peanut butter with no salt added); crunchy peanut butter is best, but smooth/creamy works just fine. And, since I won't touch Crisco anymore, I started using coconut oil. Even better than the original shortening. Guess you could use lard ( )

tags:

0 Comments

Beth

Beth

Position