We celebrated this past weekend with some of our favorites!
Our newest grandson, Samuel Eric, was given a name and a blessing by his father yesterday.
Baby Sam was surrounded by many who love him and was thought of by more who couldn’t join us, and they were missed.
Uncles, aunts, and cousins, (more than I can show here), had such fun together…at a big water park and floating the river, Friday and Saturday. Sunday we attended church together and then shared a lovely meal.
This is my favorite picture of the day. If you follow my blog, you’ve seen this darling mom in the hospital on bed rest. After 8 challenging weeks in bed, she delivered this little guy. Here she is on this special day, with her new bundle of joy. Her happiness radiates from within. She is such a wonderful mom and makes our son so happy. I can say that about each of my children. They married the best for sure. I’m so thankful for that and for this new little guy. He looks a lot like his dad did at this age!
Knowing that our family iscrazy for Banana Nut Bread, and always having bunches of over ripe bananas to use, I whipped up a batch for our fun days together.
These bananas did a little traveling and look worse for wear, but they are perfect inside! Buttermilk is also a big player, making the bread tender with a little tang…
Cream shortening and sugar. Add mashed bananas, buttermilk, eggs and vanilla.
TIP: I always toast the nuts prior to using them in anything. Love the fabulous toasty taste and texture it adds….
Add flour and baking soda to the batter and mix well. Addtoasted nuts and pour in two loaf pans. I like the 8 ” best. Here I used 9″ and the loaves are not as pretty…I’m out of my kitchen sorry! Bake in a 350 oven for 50 to 60 minutes, depending on the oven and pan size…all ovens are a little different.
This bread is a little too done on the edges, but let it cool, and you will find the inside just perfect
if I do say so myself 😀Spread with a little sweet cream butter…yum!
Banana Nut Bread
1/2 cup Crisco shortening (love the handy sticks)
1 1/2 cup sugar
4 Tbsp. buttermilk
1 Tbsp. vanilla
4 large ripe bananas, mashed
2 cups flour
1 tsp. baking soda
2 cups nuts, chopped and toasted, (almonds, walnuts or pecans)
Cream the shortening and sugar well. Add the ripe, mashed bananas. Add buttermilk, eggs and vanilla. Mix the flour and soda together. Add the dry ingredients to the banana mixture. Mix well. Stir in toasted, chopped nuts. Pour into 2- 9″ loaf pans that have been greased and floured. Bake at 375 degrees for about 55 minutes or until done in the center. Makes 2 banana-fana loaves you’ll be nuts about! Enjoy one today and freeze the other, or share with a friend or family, always the best!
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
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