Thinnes Family Recipes from Fort worth
1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
3 small bananas, mashed
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon baking soda
1 cup flour
1 cup quick oats
1/2 teaspoon cinnamon
Cream the shortening and sugar using a mixer. Add the eggs and beat until fluffy. Add the milk, bananas, vanilla, salt and cinnamon. Finally, add the flour and oats. Pour into a greased and floured baking dish. Bake at 350 degrees for 50 minutes or until tooth pick inserted into center comes out clean.
These are really light and fluffy. They have a very good banana bread flavor like a muffin but much less dense.
1/2 cup crisco
1 egg
1/2 cup white sugar
1/2 cup brown sugar
1 mashed banana
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups flour
1/2 cup quick oats
1 cup chopped pecans
Mix crisco with banana. Add the sugars and mix until well combined. Add egg. Then add dry ingredients. Do not over mix.
Bake at 350 degrees for 12-14 minutes until the top is set or toothpick inserted comes clean.
These did stick a bit on an un-prepared cookie sheet. I would use a silicone baking mat next time.
3 over-ripe bananas mashed
1 teaspoon vanilla
2 eggs beaten
1/3 cup vegetable oil
2/3 cup sugar – brown for moist cake
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1 2/3 cup flour
1/2 cup chopped pecans
Preheat the oven to 350 degrees. Mix all ingredients until just combined. Do not over mix. Pour into prepared loaf pan. Bake 50-70 minutes or until toothpick is clean when inserted into center.
The Funky Oven 