We met some wonderful ladies today. My husband was in search of an older truck. Something he could restore. It’s such a small world and we both believe that everything happens for a reason. Karen and Kathy had a 1977 ford ranger for sale. These ladies turned out to be transplanted northerners as well and very much into homemade goodness, farms and food that is natural. Growing your own food, supporting local farmers and making homemade goodness is everything that I am about. It’s so nice to meet other people that are so very passionate about the same things.
With the release of my new cookbook, New England Farmgirl right around the corner I thought I would share one recipe from the book with you. Farmhouse banana bread was a recipe I created in our rural kitchen on the farm up North. It is super moist and old-fashioned goodness. This recipe makes three to four loaves. So you can either freeze a few breads for when you want homemade goodness or pass out a few to your neighbors. Sharing with neighbors is something I think we all could do a little more. The recipe is for three loaves- but you can also four 8 x 3/4-inch disposable loaf pans- which you simply grease. (you’ll bake these for a little less time- more like 45 minutes) The disposable pans make it easy for you to pass them out to friends and neighbors.
- 3 1/2 cups all-purpose flour
- 1 cup vegetable shortening
- 2 cups packed brown sugar
- 1/2 cup sugar
- 1 1/4 cups full-fat sour cream (or plain yogurt)
- 3 bananas mashed
- 3 large eggs
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts (optional)
- Preheat the oven to 350 degrees F. Line three 9 x 5-inch bread loaf pans with paper liners and set aside. (this makes cleanup very easy)
- In a large mixing bowl, cream together the shortening, vanilla and sugars. Add the eggs one at a time, beating well to incorporate. Add the bananas and sour cream to the mixture and thoroughly combine. Add the flour, salt, baking powder and baking soda, stirring to combine. Add nuts and stir to combine. Divide the batter evenly into bread pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Be very cautious not to move the pans abruptly while baking, as this will make the bread fall. Allow to cool on a baking rack.