Banana Bread

Another Philp family favourite! According to the recipe I copied more than 30 years ago from Grandma Forstrom’s cookbook, this Banana Bread was originally attributed to family friend, the late Marion Lamm. When, as a young mom, I first made it for my family, it was tasty as I remembered from my childhood. Over the years I’ve modified it a bit to increase the fibre but it’s still delicious. I find it is always a great use for the bananas that get past their prime – I throw them in the freezer and they are perfect for this recipe.


Preheat oven to 300 º F

Spray (with non-stick cooking spray) and flour two small or one large loaf pan.

(I use food processor to blend all ingredients but mixer or by hand will work).

Cream together:
1 cup sugar
½ cup butter or margarine

In small bowl mix and set aside:
1 tsp baking soda
3 tbsp hot water (or sour milk)

Add to sugar mixture:
2 eggs
3 ripe bananas, mashed

Add soda mixture

Add:
1 cup all-purpose flour
1 cup whole wheat flour

Blend until flour is mixed in, then pour batter into loaf pans. Tap on counter to remove air bubbles.

Bake one hour, testing with toothpick. Cool 10 minutes in pan, then turn out on cooling rack to cool completely.

According to Marty, the last step is wrap up the cooled loaves to send off to sons in university!