Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Weird, I know. I think every day of the year is designated as some sort of national food day. Who sits around and thinks of those? Whoever it is...I want THEIR job! Anyway...in honor of National Banana Bread Day, I'm posting the banana bread recipe I have used for years. I got it from an old friend many, many years ago and I've been using it all this time....which is at least 35 years. It never fails to make the most moist, scrumptious and delicious banana bread. You can make it plain or add all kinds of fun stuff to it. The last time I made it I added chocolate chips...because really...who doesn't love banana and chocolate? But nuts are good...dried cranberries are tasty....a little coconut...anything that makes your heart go pitter-pat. And it freezes beautifully. It makes cute little mini loaves, too. So...go celebrate by making some banana bread for your loved ones!
1/3 cup shortening
½ cup sugar
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe bananas (about 3 bananas)
1 cup add-ins:
Cream shortening and sugar until fluffy. Add eggs and beat well. Sift together dry ingredients and add to shortening mixture alternately with mashed banana, blending well after each addition. Stir in add-ins, if using. Pour into well greased loaf pan and bake for 45 – 50 minutes at 350 degrees until done. Let cool on wire rack for 10 minutes then remove from pan and cool completely.
I added chocolate chips to mine....but anything goes!