Introducing Grandma Hanrath’s Banana Bread Recipe – a timeless classic from Fort Collins, Colorado. This recipe has been passed down generations and now, we’re sharing it with you. It’s simple, delicious, and perfect for breakfast or as a snack.
Ingredients
- 1 c. sugar
- 1/2 c. shortening
- 2 eggs (add one at a time)
- 1 tsp. salt
- 2 tsp. soda
- 2 c. flour
- 1/4 c. nuts
- 2 over-ripe bananas (chopped)
Baking Instructions
- Cream sugar and shortening.
- Add eggs, salt and soda, then bananas and flour.
- Add nuts.
- Mix well.
- Bake in loaf pan at 350° for 1 hour.
Calorie: 250
Total cooking time: 1 hour
Difficulty level: Easy
The Great Banana Bread Adventure
Let’s dive straight into a tale of sugar, shortening, and overripe bananas. An adventure I like to call, “Grandma Hanrath’s Banana Bread in Fort Collins, Colorado.”
The Sugar and Shortening Tango
It all started with a dance – a dance between 1 cup of sugar and 1/2 cup of shortening. The goal? To cream the two together until they were inseparable. It’s like watching a passionate tango on a dance floor, except it’s happening in a mixing bowl and there’s less dramatic music and more quiet concentration. And let me tell you, the sugar-shortening duo did not disappoint. They combined seamlessly, setting the stage for what was to come.
Adding the Dynamic Duo – Eggs, Salt, and Soda
Next up, our dynamic duo entered the scene – two eggs, one teaspoon of salt, and two teaspoons of soda. Now, the recipe said to add the eggs one at a time. I’ve always wondered why. Do they need individual attention? Is it to prevent egg jealousy? Whatever the reason, I obliged. And let’s not forget the soda. No, we’re not talking Coca-Cola or Pepsi here, my friends. This is baking soda, the unsung hero of the baking world.
Bananas and Flour: The Unlikely Heroes
The sugar-shortening-egg mixture was looking rather lonely and it was time to add some friends. Enter two over-ripe bananas, chopped and ready to be the life of the party, and 2 cups of flour to keep everyone grounded. I tossed them in, and the batter welcomed them like long-lost friends. The mixture transformed from a lonely goop to a creamy concoction, full of promise and potential banana bread goodness.
Nuts About Nuts
Then came the nuts. A modest 1/4 cup, but don’t let the quantity fool you. These little guys are the unsung heroes of any banana bread. I tossed them in and gave the batter one final stir. As I watched them disappear into the mixture, I couldn’t help but smirk at their bravery. Diving headfirst into the unknown, ready to deliver that unexpected crunch in every slice. Brave little soldiers, indeed.
The Bake-Off
Finally, the mixture was ready for its final transformation. I lovingly poured it into a loaf pan and slid it into the oven. 350°, one hour. A test of patience for any home cook. As I closed the oven door, I wished it luck and whispered a silent prayer to the baking gods.
The Awaiting Game
And then we waited. And waited. The aroma of soon-to-be banana bread wafted through the house, teasing us with its sweetness. Tensions were high. Would it rise? Would it burn? Would it be delicious? Only time would tell.
The Big Reveal
At last, the timer buzzed – it was time to reveal the final product. As I pulled the pan from the oven, a golden loaf of banana bread greeted me. It was perfect. Grandma Hanrath, you did not disappoint.
And there you have it, folks – the epic saga of Grandma Hanrath’s Banana Bread. An adventure of sugar, shortening, eggs, salt, soda, flour, nuts, and bananas. A journey of laughter, anticipation, and sweet, sweet satisfaction. And remember, baking is an adventure – embrace the mess, savor the aroma, and always add the eggs one at a time (to prevent egg jealousy, of course).
