Friday, March 18, 2011

Reduce, Reuse, Recycle

With banana crazed Macy around, this doesn't happen very often. 
Parker has been recycling bananas since he was two and can now practically make this recipe without me.  Macy is learning how to cook now too which is why I don't have any pictures of today's baking time.  If you turn your back on Macy, you may not have any bread to bake.  I have been enjoying this recipe for 31 years.  Ever since my mom and her Pro Family friends published a cookbook together in 1980.  This recipe was donated by Glenda Knowles, one of my mom's dearest friends.

Banana Nut Bread
1/4 cup butter (or margarine)
1/4 cup shortening
2 cups sugar
2 eggs
3 cups flour
1 teaspoonful baking soda
1/2 cup buttermilk
3 ripe bananas, mashed
1/2 cup pecan pieces

Cream butter, shortening, sugar, and eggs.  Add flour and soda; mix well.  Add buttermilk, bananas, and nuts.  Mix.  Bake at 325 degrees about 50 - 60 minutes.  Makes 2 loaves.
Cooking with your kids introduces them to fractions, measurement, the importance of following directions, and reinforces patience.  Parents get to practice modeling patience and perserverance.  Always a mom, always a teacher!

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