What to do with our leftover Grandma’s Molasses from Shoofly Pie? Make Grandma’s Molasses Banana Bread! This recipe was heavily circulated in ads in the ‘90s, according to Vintage Recipes. I’ve made a couple of practical tweaks. The bread has a tender, crumbly texture that’s closer to cake: try it heated with a pat of butter on top and eat with a spoon. Makes one loaf banana bread.
Ingredients:
3 very ripe bananas
½ c melted butter
1 egg, beaten
1 c Grandma’s Molasses
2 t baking soda
½ t kosher salt
½ t ground allspice*
½ t grated citrus rind**
¾ c all purpose flour
1 c whole wheat flour
½ c chopped walnuts
Method: Heat oven to 350 degrees. Bash egg and bananas together in a mixing bowl. Add molasses and finally melted butter and blend well with a spoon. In a second bowl, combine all the dry ingredients except walnuts and mix well. Pour dry into wet ingredients and mix well. Finally, add the walnuts and fold gently into the batter.
Pour batter into a well greased 9×5 loaf pan and bake 50-60 minutes or until a toothpick inserted in the loaf comes out clean. Cool to room temperature then remove from the pan and serve.
Penzey’s Lemon Peel.
*The original recipe called for ½ t grated nutmeg which is a lot of grating so I subbed allspice.
**The original recipe called for ½ t grated orange peel which seems too little to register as a seasoning. I used minced dried lemon peel from Penzey’s but you could also just leave it out.
