Soon I can post pictures

by Beth | Nov 27, 2005 | home & hearth | 0 comments

With all the wedding preparations, it’s frustrating not to be able to post pictures — in about 7 weeks tho, the wraps will be off the wedding dress, and the photos can go out for all (including Kevin) to see.

Last week I watched a cold Marie pose outdoors for her wedding portraits. Fortunately, the second date was much better than the original… which dawned cold and rainy. The ducks managed to avoid actually making it into a picture, even though they followed us around seeking handouts.

And as we approach the day in January for Marie, we now look beyond to June for David.

Life moves on so fast at times.

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 ( )

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Beth

Beth

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