When Life Gives You Bananas…Make Banana Cookies

Excellent recipe! I baked these on March 28th in honor of your Mom. The light, cake-like texture of these cookies reminded me of cookies my Grandmother used to make. Thanks for sharing!

Barbara Garneau Kelley

This is the second and last installment of my “When Life Gives You Bananas” dictums. This recipe is for when you have two over-ripe bananas languishing in the fruit bowl.

This is my mom’s recipe and today, March 28, is her birthday. Lois “DeDe” Garneau died 12 years ago this month but her recipes live on. Being a woman who didn’t waste words, mom named these cookies “Banana Cookies.” Their simple name defies their depth of taste and comfort.

I cooked my first dinner for mom’s birthday when I was 12. The main course was Shrimp Tarragon. I found the recipe in Good Housekeeping and the ingredients were frozen baby shrimp, dried tarragon (exotic back then) and a can of cream-of-something-condensed soup all gooed up and served over white rice. Mom said it was delicious and never had anything like it. My dessert was Red Velvet Cake with cooked frosting…

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Banana Walnut Bread

I do most of my baking during the cooler months of the year & quick breads are one of my favorites things to bake.

Quick breads are made with quick acting leavening like baking powder, soda, sour milk or steam, instead of the slower rising yeast.

Many different kinds of breads, muffins, biscuits and corn breads fall into the “quick breads” category, including pancakes, waffles, dumplings & doughnuts.

Today’s “quick & easy recipe” is for Banana Walnut Bread. Ready? Here we go:

INGREDIENTS:

  • 3 cups sifted flour
  • 3-1/2 TSP. baking powder
  • 1 TSP. salt (Kosher if you have it)
  • 1 cup sugar
  • 2 TBSP. shortening
  • 3/4 cup milk
  • 2 overly ripe mashed bananas
  • 1 egg
  • 3/4 cup chopped walnuts

PREPARATION:

  • Preheat oven to 350°.
  • Cream the sugar & shortening together.
  • Stir in the egg, milk & mashed bananas. Mix well.
  • Sift together & stir in the flour, baking powder & salt.
  • Add the chopped nuts to the mixture & stir.
  • Pour into a well greased 9″ x 5″ x 3″ loaf pan.
  • Dust the top with cinnamon or nutmeg (optional)
  • Let it stand for 20 minutes or so before baking.
  • Bake for about 70 minutes or until golden brown.
  • When done, a toothpick inserted in center will come out clean.
  • Let cool in pan for 5 minutes, then remove loaf & finish cooling on a wire rack. The loaf will have a “crack” on the top. This is normal.

Here’s a look at the finished product

The loaf will be easier to slice when allowed to fully cool, but who can wait that long?

posted by Mountain Republic

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