Grandma Ettema’s banana nut bread

INGREDIENTS

1 1/2 cups white sugar

1/2 cup shortening

2 eggs, beaten

3 ripe bananas, mashed

2 teaspoons baking soda

2/3 cup milk

1/2 cup walnuts, chopped

1/2 teaspoon salt

1 teaspoon vanilla

3 cups flour

METHOD

Cream shortening and sugar together. Add beaten eggs and mashed bananas. Warm milk and add baking soda, stand a few minutes and then add to the banana mix. Mix in flour, salt, vanilla and nuts. Pour into five tin cans, filling each just over halfway (any more and they will overflow during baking).

Let stand for 10 minutes before baking.

Bake at 180°C for 50 minutes.

Remove from oven and turn out onto a cooling rack. Cover with a light towel so they don’t dry out.

NOTE

Cakes can also be baked in tin cans – cook them at the temperature suggested by the recipe, but for a shorter length of time.

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