Growing up, my mom always made sure there were fresh baked goods in the kitchen. Some of my favorites? Peanut butter cookies, oatmeal raisin cookies and chocolate chip cookies, peach cobbler, blackberry pies, zucchini cake, these delicious chocolate chip and raisin bars with white sugary drizzle on top....I could go on.
My mom would sometime use these sweets as bribery too. If you didn't clean your dinner plate then you didn't get any dessert. (Occasionally she made liver and onions, a dish dreaded by me and my siblings. Guaranteed, there would be a really special dessert that night just to make sure we ate up.)
I always said once I have a family I will carry on my moms traditions. And I want to, but I seriously don't think I can expose my ass to the frequency of baking my mom did when I was a child. I can still just use the excuse that we don't have a family yet. (Hey! We have 7 more months!)
I know, I know, Just start now Cindy, right?
Well I did...Yesterday...And, guess what? It is gone today. Do you see now? Do you understand why I don't bake too often? Well let me spell it out for you. There is no such thing as rationing sweets in our house.
This bread is moist and full of sweet banana flavor. Great for dessert, accompanying a cup of coffee, or just shoving a piece in your mouth evertime you walk by the kitchen.
Mom's Banana Bread
1/2 cup shortening or butter
1 1/3 cups brown sugar
Cream butter and sugar.
1 tsp. vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 cup sour milk (add 1tsp vinegar to milk)
1 cup banana pulp
1/2 cup chopped walnuts
Line loaf pan with wax paper