Sherry makes a delicious banana bread. It’s from the old cookbook Lin Crutcher gave Sherry when we were married in 1971.

(The inscription to the right is Lin’s note [RIP] to Sherry inside the cover of the book. Dang, she had a good hand, eh? Click to see the full size.)

Go HERE for Evelyn’s Recipe.  Or HERE for Whole Wheat. Also, see special note at the bottom of this page.

Ingredients

1 3/4 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup soft shortening (or corn oil)
2/3 cup sugar
2 eggs
2 bananas, mashed

Directions

Heat oven to 350; Grease a baking pan (9″ x 5″ x 3″) Sift flour, baking powder, soda and salt. Beat eggs, shortening and sugar for about four minutes. Blend in flour mixture and bananas just until smooth. Pour into baking pan and bake 1 hour or until knife inserted in center comes out clean. Cool in pan for 10 minutes before removing.

Source: Good Housekeeping Cookbook; edited by Dorothy B. Marsh; Harcourt, Brace & World, Inc. New York; 1963

Note: 3/5/2016 10:53 AM  — Made a double batch; used loaf pan insert AND the base pan for two separate loaves. Lined the perforated pan with foil; it was done first. They cooked — one about 45 minutes; the other about 54 minutes.