Mamma's banana bread

 I use this recipe for banana bread or muffins. As shown in the picture I make mini muffins too. There is one ingredient that I put in my recipe you won't find in other recipes and it does make a BIG difference in the taste so don't leave it out..... Vanilla!!! You will be amazed at the flavor boost it adds. My mother in law once asked what made my banana bread better and I told her it was my secret ingredient, vanilla. She never told anyone, but now you all know! :)

Mamma's Banana bread

1/2 cup shortening
1 cup granulated sugar
2 eggs
2 large banana's, mashed
1 tsp vanilla
2 cups ap. flour
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped walnuts
Cream together shortening and sugar. Add one egg at a time, mixing well each time, then banana's. Add vanilla. In a medium bowl mix dry ingredients well. Add to wet mixture until completely combined. Pour into pan or two, depending on size, and bake. Cook on wire rack before packaging.

Bake in greased bread bread pan for 50 to 60 minutes at 350º
OR
cupcake tins, greased or liners for 40 to 50 minutes at 350º
OR
mini cupcake tin, greased or liners,
for 13 to 15 minutes.
Check for doneness by inserting a tooth pick into the center. If it comes out clean they are done.

Sandi's Never Fail Cake

 

Sandie’s never fail cake.

1 cup butter

1 1/2 cup sugar

4 eggs

2 cups flour

1/2 tsp salt

1 tsp van.

1 can of favorite fruit filling. I like cherry or blueberry

Mix butter and sugar. Beat in eggs and vanilla. Add flour and salt, mix well. 

 

Spread half into a greased 9  x 13 pan. I used an offset spatula to do this and it worked very well.

Spread pie filling but not to the edge. Spread remaining batter on top. It does not have to look perfect (it’s hard to spread evenly)

Sprinkle with ground nuts (pecans or walnuts).

Bake 350 for 50 minutes.