My Mother’s Kitchen: Banana Bread and Carrot Bread Recipes


Mom was well-known for the delicious “Fancy Breads” she baked for showers, meetings, and family get-togethers. Two of my favorite recipes are her Banana Bread, dark brown and moist when it came out of the oven, and her Carrot Bread, which even without cream cheese icing made my mouth water. It is my pleasure to share these two recipes with you today.

 

Banana Bread
Note: This is a great way to use overly-ripe bananas. Enjoy.

¼ cup butter
2 eggs
1 level tsp. Soda
Pinch of salt
1 cup white sugar
1 ½ cups all purpose flour
1 lb. (4 or 5 medium) bananas

Directions
Cream butter, eggs & sugar. Put soda & salt in flour. Sift together and add to creamed mixture. Crush bananas with a fork and add last. Bake in slow (325 degree) oven until done (test with toothpick). Bread will be dark brown when cooked.

 

 Carrot Bread
Note: Mom always said that carrots were good for our eyesight, and eating Carrot Bread was certainly a wonderful way for us to “eat our veggies”.

1 ½ cups flour              
1 tsp. Baking powder   
¾ tsp. Baking soda      
¼ tsp. Cinnamon          
¼ tsp. Nutmeg             
1 tsp. Salt                    
1 cup shredded raw carrot
½ cup chopped walnuts
2 eggs
1 tsp. Vanilla
½ cup. Corn oil
1 cup white sugar

 Directions
Bake in loaf pan for 50 minutes at 350 degree F oven.

 

 

 

 

 

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5 thoughts on “My Mother’s Kitchen: Banana Bread and Carrot Bread Recipes

  1. Thanks for this wonderful blog. It is terrific to share these memories along with you.
    I am especially happy to see the banana bread recipe – it’s something that has challenged me my whole life. 😉

  2. MMMMM!!! I remember that banana bread. Aunt Connie was a wonderful cook, a wonderful mother and a wonderful Aunt. I loved her and miss her.

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