What a dainty little bundt! One of my sweet co-workers just had a beautiful baby girl and so we decided to set up a dinner rotation to keep her mind out of the kitchen and on that little bundle of joy. I was picked to send dessert and decided to make banana bread. Since the dinner rotation will continue for a few weeks, I figured she would eventually have cakes and pies running out of her ears.
Banana bread can serve two purposes. Dessert and breakfast. Since I already had some bananas that needed to either be thrown away or be blended up, I decided to go for it! I had a little batter left over so I even got to make us a small loaf. Jason was SO excited. He loves the stuff.
My mom and grandmother’s recipe calls for 1/2 c. of Crisco. I didn’t quite have 1/2 c. so I opted for oil instead. It still turned out great!
Time: 1 hr.
1 c. sugar
2 eggs, beaten
1/2 c. vegetable oil
2 c. flour (1 c. can be whole wheat)
1 tsp. baking soda
1/2 tsp. salt
– Try a slice toasted with either a smear of cream cheese or peanut butter.