Stephanie’s Banana Bread

You know what they say: when life gives you near-rotten-bananas, make banana bread. Or something like that. From Dutch Delight Volume III (yes, there are multiple volumes) comes Stephanie Lantz’s Banana Bread.

Yet another easy recipe, although not unexpectedly, it seems like there’s something left unstated. Such as, what are the “sifted ingredients”?

I made a few modifications, and things turned out great. First, I had three bananas. That may have been four cups, or maybe not; I couldn’t be bothered to check (the banana bread recipe in Dutch Delight II explicitly calls for 3 bananas, so I felt pretty safe).

I went ahead and sifted the flour, soda, and powder together (those must be the “sifted ingredients”, right?). And because “shortening” isn’t something I keep on hand, I substituted a stick of butter.

The batter was very stiff, but seemed to hold together pretty well.

I only have one loaf pan, which turned out OK. When I put half the batter in it, it just didn’t look that full, so I added more, using almost all the batter. I split the remainder between two empty jam jars, making two mini-cakes. I really like the way this turned out — a little crumbly, nice banana taste, and the cinnamon makes it feel appropriate for fall. One of the other banana bread recipes I have also calls for crushed walnuts, which I think would be a nice addition.