VALLIE’S FROM-SCRATCH BANANA BREAD

VALLIE MCGRAW has always lived in Beckley, West Virginia. According to grandson GARY BROWN (Bradyville, Tennessee), “Grandma grew up in hard times in the coal mining hills of West Virginia. She married at the age of fifteen and raised my mother and uncle in the Glen Rogers coal mining camp. She was the typical grandma—telling me to lose weight in one breath and then telling me to eat more of some delicious food she had made.” Vallie is currently ninety-five, living on her own, and, thankfully, still going strong. She shares, “I’ve used this recipe for thirty-five years, and it’s still my grandchildren’s favorite banana bread.” Gary agrees, adding that he still cherishes receiving a loaf of this delicious bread from her.

Cooking spray

6 medium bananas, ripened

1 tablespoon butter, softened

1 tablespoon vegetable shortening

2 cups sugar

3 large eggs

4 cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons salt

1 cup chopped pecans

Light corn syrup

1 Preheat the oven to 350 degrees. Lightly spray two large loaf pans.

2 In a large bowl cream together the bananas, butter, shortening, and sugar. Add the eggs, flour, baking soda, salt, and pecans and stir well.

3 Pour into the loaf pans. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Brush the tops of the loaves with the corn syrup while still warm.

MAKES 2 LOAVES.