Banana Loaf Recipe - Flop-Proof Baking

My mother, Sandra, has had this Stork margarine baking book for many years, and in fact, it has stained pages from a lot of baking projects!

If you are in the mood for a delicious banana loaf bread - then try this recipe:

Banana Loaf (Flop-Proof Baking)

1/3 packet Stork Margarine (approximately 166 grams)
2/4 cup sugar
2 eggs
1 teaspoon vanilla essence
3/4 cup mashed banana
2 cups self-raising flour
1/2 teaspoon salt

1. Heat the oven to moderate (180 degrees Celsius)
2. Grease a loaf tin
3. Cream the Stork and sugar well
4. Add the eggs one at a time and beat well
5. Add the essence and mashed banana to the Stork mixture and blend
6. Sift the flour and salt
7. Add the dry ingredients to the banana mixture and blend well

8. Bake in the prepared tin for 1 hour
9. Remove from oven and leave for 5 minutes
10. Turn onto a cooling rack and cool

Enjoy!

Banana Bread - 1956

Have you got some overripe bananas in your kitchen? Then you have the ideal opportunity to whip up some banana bread, courtesy of the Methodist Women's Auxiliary (Cape District).

Cook With Confidence was first published in November 1957, during the 150th year of Methodism in South Africa.

If you have ever been to an event catered by the Women's Auxiliary then you know that these ladies can cook and bake! WA food is always exceptional! 

Submitted by the Knysna WA is this delicious banana bread recipe:

Banana Bread 

2 cups flour
1 cup sugar 
3/4 cup milk
1/2 cup butter
1/2 teaspoon baking powder 
3/4 teaspoon bicarbonate of soda 
Pinch salt 
2 eggs 
Vanilla essence 
3 ripe bananas 

Cream butter and sugar with mashed bananas. Add milk, flour, etc. (dissolve soda in milk). Bake in greased bread tin for about 3/4 hour in slow oven. 

(Note: 180°C degrees for 30 - 40 mins depending on your oven)

Enjoy!

The Vintage Kitchen 

Vintage Lemon Sponge Pudding - The Sunshine Recipe Book

Continuing in our series of lemon, is a recipe from the noted South African cook and cookery researcher Hilda Gerber.

The esteemed Ms Gerber partnered with the Citrus Board to editor The Sunshine Recipe Book, a comprehensive volume of “350 ways to using citrus fruit.”

 If you love citrus as much as I do, you will certainly love the gems in this book.

Our featured vintage recipe is Lemon Sponge Pudding.

Lemon Sponge Pudding

A baked pudding to be served cold

1 cup sugar

3 tablespoonfuls flour

3 tablespoonfuls lemon juice

2 eggs, separated

1 cup milk

A pinch of salt

Sift together all dry ingredients.

Add lemon juice, egg-yolks and milk and beat well.

Add stiffly beaten whites.

Pour into a buttered glass baking dish. Set dish in pan of hot water and bake at 325 deg. for 1 hour.

Cool and serve with top milk, custard or whipped cream. 

Enjoy!

The Vintage Kitchen