Crossroads Banana Bread
Excerpt from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin By Annie Mahle
4 ripe bananas, peeled and mashed
1 teaspoon lemon juice
1 cup sugar
½ cup shortening
2 large eggs
2 tablespoons buttermilk
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Preheat oven to 350°. Grease one loaf pan.
In a small bowl, pour the lemon juice and buttermilk over the mashed bananas; set aside.
In a large bowl beat the sugar, shortening and eggs until fluffy.
In a separate bowl, mix together the flour, baking soda and salt.
Mix about 1/3 of the flour mixture into the sugar and egg mixture, then mix in about 1/3 of the banana/milk mixture. Repeat two more times until everything is mixed in.
Bake for 1 hour, or until a fork comes out clean. Cool for 20 minutes in the pan before removing.
Makes 1 loaf
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