EDITOR’S NOTE: Townbroadcast welcomes its newest column, focusing on recipes from days gone by, as provided by Kathy Hamman Miller, a staffer at the Then & Now Historical Library in downtown Dorr.
The gang at Then & Now is working on a historical book of recipes from generations ago in these parts. The book will be available for sale one it has been completed.
Banana/Orange Bread
1/2 cup margarine – Grandma used butter
1 cup sugar
2 eggs
1 cup mashed bananas – Grandma added up to 3 tablespoons of frozen orange juice concentrate to fill the 1 cup line as it seems you’re always just a little bit short of what you need with the bananas. This made the bread!
1 tablespoon grated orange rind (optional)
1 teaspoon vanilla – Grandma used pure vanilla. If you haven’t used it before it’s definitely worth a try!
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup walnuts or pecans (optional)
Cream together the butter and sugar, add the eggs. Beat in the bananas and frozen orange juice concentrate.
Stir together the flour, nuts, baking powder and salt. Grandma said stirring the nuts into the dry mixture will help them while baking not sink to the bottom. Add to creamed mixture stirring gently. Pour into a well greased 9 x 5 loaf pan. Bake at 350 degrees for 50 to 60 minutes. Cool 10 minutes and remove from pan.
Kathy, I have not seen this variation on Banana Nut Bread before. It sure sounds good. I will have to try it. I have a feeling that the original baker of this was not afraid to personalize an already good recipe. Many of today’s cooks don’t realize that it is OK to stray from the ingredient list or exact measurements. I suppose that’s why “Grandma’s” from before my time measured in a “pinch”, “dab”, or “the size of a hen’s egg”. If it sounds good together, try it. You may be surprised.