Vacation Photos — first stop

by Beth | Aug 30, 2021 | Pictures | 0 comments

We traveled to New England (Maine) by car this summer, so I toted the big camera along -- and used it! We made our first stop in Gainesville GA to meet with friends from college. War Eagle!!! Decades old friendships celebrated in the taproom at the Left Nut Brewing Company!

I think we aren't teenagers anymore!

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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