Category Archives: My Family Recipes

Aunt Jan’s Banana Bread

I love banana bread! Especially warm from the oven with lots of butter. When I was newly married, I tried to find a banana bread recipe that was like the banana bread I had in college. Every recipe I tried was either dry, tastless or both. Then, several years later I was visiting my Aunt Jan and she had banana bread. It was delicious!!!! I have used this recipe ever since. I’m not sure if this is a vintage Betty Crocker recipe or a recipe that she got from my grandmother but I really don’t care. This is the only recipe I have found that is moist and very banana-y.

Ingredients                                                                                                          Print

  • 2c. All Purpose Flour
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 1/2c. Shortening
  • 1c. Sugar
  • 2 eggs
  • 1c. Mashed Ripe Bananas
  • 1 Tbsp. vinegar
  • 1/2c. Milk

The first thing you need to do, an hour or so before you want to start your bread, is measure 1 tbsp. of white or cider vinegar in a liquid measuring cup and add whole milk to equal 1/2 cup. This is a “quick” way to clabber the milk and get a sort of mild sour/tart flavor. It will look kind of chunky and thick.IMG_0655

Set aside the milk and measure the flour, baking soda and salt into a sifter and sift once. Set this aside and take your bananas and peel and mash them. NOTE: Black bananas give the best flavor. The more ripe the bananas are the more concentrated the sugars so there will a more pronounced banana flavorMy husband likes to say that if you can pour the banana out of the peel then it is about right. Two bananas is about 1 cup of mashed pulp.

Grease one large loaf pan and preheat your oven to 350º.

Put the shortening into a large bowl and add the sugar. Beat with and electric mixer until the sugar is incorporated.


Add the eggs one at a time, mixing until incorporated. IMG_0657

Now, add 1/3 of the flour and mix thoroughly. IMG_0660

Add 1/3 of the milk and mix. IMG_0659

Add 1/3 of the bananas and mix. IMG_0661

Continue by adding half of the remaining flour, milk and bananas, mixing in between each addition. Continue adding the remaining ingredients alternately and mixing thoroughly between each.IMG_0662


Pour into your bread pan and bake for 60-70 minutes. IMG_0663

Test by using a butterknife inserted into the highest part of the bread. If it has only a few crumbs clinging to it, your banana bread is done.



Grammies Rice Pudding

When I was growing up, my parents were divorced and my mother had to work. Everyday my brother and I went to my grandmother’s while my mother was working. My two cousin’s were also at my grammies with us.

Everyday at lunchtime, my grammie had a homemade meal for us. We rarely had sandwiches but sometimes we had grilled hotdogs. Mostly we had homemade vegetable soup, chicken soup, pasta and sauce, potato soup….you get the idea.

My gram made us desserts too. The two I remember clearly are peppermint pears and rice pudding. I LOVED my gram’s rice pudding! It is not very sweet at all but still so good. So for today’s Historical Bite I would like to share my grandmother’s recipe for Rice Pudding.

My Version

  • 2 c. Cooked rice
  • 1/2 c. water
  • 2 1/2 c. milk
  • 2-3 eggs
  • 1/3 c. sugar
  • 1 tsp. vanilla
  • 1/4 c. raisins
  • cinnamon


Preheat oven to 350º. Butter a one and a half quart casserole.

Add the water to the cooked rice and warm gently. Simmer until all the water is absorbed by the rice. Add the milk and boil gently for 5 minutes or until mixture thickens.

Beat the eggs, sugar and vanilla in a bowl large enough to hold the egg mixture and the rice mixture. Add a small amount of the rice mixture to the eggs stirring to distribute the heat and slowly warm the eggs. adding even moreAdd another small amount of rice mixture again and again until about 1/2 of the rice mixture has been added and the temperature of the eggs feels warm. Add the remaining rice mixture and mix thoroughly.

adding more, rice pudding

Pour this into the casserole. Add the raisins and give a gentle fold through. Sprinkle with as much cinnamon as desired. I personally do not think there is such a thing as too much cinnamon but….

I serve this with chilled whipped cream or vanilla ice cream.

I hope you enjoy this Historical Bite from my childhood!