Banana Bread recipe straight from my grandma’s recipe book.

Ingredients: (amounts in parentheses are measurements if you want to triple or double the recipe.)

(1) (2/3) 1/3 cup shortening                            (9) (6) 3 Lg bananas, mashed

(3) (2) 1 cup sugar                                           (6) (4) 2 cups flour

(6) (4) 2 eggs, well beaten                              (3) (2) 1 Tbsp vanilla

(12) (8) 4 Tbsp sour milk                                 (3) (2) 1 tsp salt

(3) (2) 1 tsp baking soda

Tips: I use a potato masher to mash bananas but if you don’t have one you can use a fork. You can pick up one at your local Dollar Tree. Or you can shop online if you prefer:

**A tip my grandma taught me: for sour milk – put your milk in a cup or glass and add just a dash of vinegar     and stir.

1. Cream shortening and sugar, then add remaining ingredients.

2. Put in oiled loaf pans. Bake at 350 degrees for 1 hour. You will want to check the center and if it is still moist, leave in oven for few more minutes.

The way to check the center is usually done by sticking a toothpick in the middle of the loaf. If it comes out clean, the bread is done.

I find a butter knife works better than a toothpick when checking bread because of the size.

Let the bread cool completely before attempting to remove from pan. When cooled, pat hard on bottom of pan and using a rubber spatula – go around the side of the loaf. This is all to insure the bread isn’t sticking to the pan. Then, holding the side of the loaf pan, you want to shake the pan upwards a few times – like you’re trying to flip it. Rotate the pan and repeat.

If the loaf lifts when you do this then you should be ok. You can then turn the loaf upside down and let the loaf fall into your hand or onto the counter. I then wrap mine in foil or put in a large baggy with a zip lock.