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Vintage baking is back — banana bread, granny core & more
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Granny’s Bread (or “the Big Biscuit,” as many of you know it!). Version 1 — Using Self-Rising Flour • 2 cups self-rising flour • 1 tablespoon sugar • 1/2 teaspoon salt • 1/2 cup unsalted butter (plus extra for spreading) • 1 cup milk or buttermilk Version 2 — Using All-Purpose Flour • 2 cups all-purpose flour • 1 tablespoon baking powder • 1 tablespoon sugar • 1/2 teaspoon salt • 1/2 cup unsalted butter (plus extra for spreading) • 1 cup milk or buttermilk Instructions Use a medium buttered cast
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This is the banana bread I grew up with — my Granny’s recipe, and it’s AMAZING! I actually tripled the batch this time so I’d have plenty to freeze. In the last 20 seconds of this video, I show exactly how I cool it, slice it, and freeze it — my family loves it this way. I originally froze it to slow down how fast they ate it… but now they love pulling out frozen slices! My husband still likes his warmed with butter. 🧈Ingredients:• ½ cup butter• 2 eggs• 1½ cups sugar• 3 ripe bananas, mashed• 2
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