"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for One Pan Banana Bread, by Ruth Johnson, is from The Siegel Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/3 cup vegetable oil 1 1/2 cup mashed ripe bananas (about 3 large) 1/2 tsp. vanilla 3 eggs 2 1/3 cup Bisquick (I use lowfat) 1 cup sugar 1 cup chocolate chips (I like miniature)
Heat oven to 350º. Grease bottom of loaf pan. Stir all ingredients in pan with fork until moistened; beat vigorously for 1 minute. Bake 55-65 minutes. Cool 5 minutes. Run knife or metal spatula around sides to loosen. Works best in my oldest aluminum bread pan!
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