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An entire list of fall recipe ideas is sitting on my desk in the form of a post it note, and this recipe is the first one I just felt the need to share. This banana bread comes to you via my grandma’s recipe box; she’d gotten this recipe from her dear friend, Miss Esther.
I wish I could take you back in time…. Miss Esther and her brother Wayne lived in an old farmhouse just down the hill from my grandparents’ farm.
We called her Miss Esther, in part because it was a sign of respect; but she’d also taught in a one room schoolhouse at one time, and that was what everyone called her. When I was growing up, she was known to write a “neighborly” column in our local newspaper; this column filled everyone in on the details of what everyone else was doing.
I used to love reading that column and seeing my family’s names; it was as if we were famous in our small country community of hard-working farmers. Miss Esther also weaved rugs and raised chickens.
Grandma and Mom would scoop me up, and off we’d go to Miss Esther’s house to buy a good supply of eggs. Of course, we’d stay and visit, and time would pass us by, as we sat in Miss Esther’s kitchen chatting.
I miss those days…. the stories, the beautiful rugs, spending time with someone who’d been around for a long while and had a lot of wisdom…. and gossip…. to impart.
You will definitely enjoy this banana bread. Full of flavor and moist deliciousness, it’s also a very simple recipe to make. Enjoy!
Looking for more homemade muffin or sweet bread recipes?
Banana Bread from Miss Esther's Kitchen
- Mix shortening and sugar together; then add eggs. Mash up bananas, adding to mixture. Mix dry ingredients together; then add to mixture.
- Grease bread pan. Pour batter into bread pan; batter will be slightly thick. Bake at 350° for about 40 minutes. It may take an hour or more for the bread to be fully done in the middle; use a toothpick to test.
- Serve with butter while warm.