Around the farm on the weekends, we usually have some extra time away from our chores to relax and do the little things that we enjoy. For me, I love to cook and to bake. While I often try to bake the things that Cowboy loves most, sometimes I just have to indulge in a just-for-me recipe, and one of my favorite comfort foods is banana bread.
Cowboy is not a lover of bananas. Not sure if he had some pre-school trauma, but the man cannot stand the smell of them. However, I buy bananas almost weekly and without fail have a couple that have seen their best days as cereal toppers and snacks. So I have two options – freeze them for a smoothie or bake them into something scrumptious.
And since it is Sunday, I thought I’d pull out my go-to recipe from a church cookbook. (P.S. – If you are a lover of comfort food, look no further than a good church cookbook. They are full of family favorites and are sure to please. I always pick them up at garage sales for just pennies and add them to my cookbook collection.)
I think the cinnamon and cloves make this banana bread extra special. Give it a try and let me know what you think.
The Recipe: Sunday Banana Bread
The Source: Harvest Gifts church cookbook from Saint Ann Catholic Parish in Coppell, Texas (NOTE: The original was called cinnamon-banana bread.)
- 1 cup sugar
- 1/2 cup shortening
- 2 eggs
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1 tsp. vanilla
- 1/2 cup walnuts, chopped
- 1 1/4 cups bananas, smashed
- Preheat oven to 350 degrees. Butter a loaf pan and dust with flour. Set aside.
- Cream together sugar and shortening. Add eggs.
- Sift together flour, baking soda, salt, cinnamon, and ground cloves. Add to wet mixture and mix until well incorporated.
- Add in vanilla and bananas. Mix until incorporated. Add in walnuts.
- Pour into prepared and bake for 50 minutes to an hour, until golden brown and when a toothpick inserted into the center comes out clean. Let cool slightly. Turn out of pan and slice. Serve immediately or store in airtight container.
- When baking, I always make sure to crack my eggs into a glass and then add them to the mixture. I learned my lesson the hard way when I dropped shells into a mixer in motion. Not fun, not fun at all.
- Cloves are a strong flavor. I often do a little less than 1/4 tsp. Now if it is full on fall and I’m in the mood, then I’ll add the whole 1/4 tsp.
I’d love to hear what you think of this recipe, so give it a try and share your thoughts.