Banana bread.

Since I’m avoiding carbs until further notice I thought it would be fun (?) to torture myself with thoughts of banana bread.

Yum.
I made some several weeks ago and took some pictures, knowing I would likely want to brag about it to the 4 people who read my blog. 

I have an awesome banana bread recipe, and I have an old neighbor from my very young childhood in Orem, Utah to thank for it.  I specifically remember sitting at my friend Christy’s kitchen table as her older sister wrote this recipe out for me on a green index card.

This recipe makes one large loaf,  or 2 medium sized loaves, 3 small ones, blah blah blah.  You get what I’m sayin’.

2 cups sifted flour (I cheat and just whisk my flour container a bit before I measure out my 2 cups)
1 tsp soda
1 tsp salt
1/2 cup shortening
3/4 cup sugar
2 cups bananas, mashed
2 eggs
walnuts, optional (but not really, what’s the point without nuts?)

Sift flour, then measure, add soda and salt, sift again and set aside.  Add sugar to shortening and cream thoroughly.  Beat eggs until foamy and add to creamed mixture along with bananas.  Blend together.  Add flour in 3 separate additions, mixing well after each.  Add chopped walnuts—I like them left pretty roughly chopped, and just put in as many as you want.  Pour batter into greased and floured pan.  Bake at 350 for 70 minutes or until toothpick comes out clean.