HISTORY This recipe is one from down Louisiana-way. It comes from a dear friend, MizMo (Aline Theriot Meaux). She opened with the following in a letter to me a few days ago. (Saturday, 31 March 2001).

"Mr. Joe Castanza lived in Kaplan, Louisiana in the early 1900s.  He had some rent houses and owned and operated a corner grocery store.  His daughter, Rosa, was my best friend while we were living in one of Mr. Joe's rent houses.  After school, she and I went over to the store and swept the floor and dusted the shelves, for which he gave us each a box of CheezBits (little cheese-flavored crackers).  What a treat! 

Of course, we bought our groceries at Mr. Joe's, too. About every other week my daddy brought home a bunch of bananas and hung them in a corner in the kitchen, and we could have a banana any time we wanted one.  There were times, though, when some of them became over-ripe.  Mom was not one to let anything go to waste, so she would make a most delicious 
Banana Bread.  I'm not sure this is her exact recipe, because she just measured ingredients "by eye", but I do believe this is close.  I've tried it and found it to be about what I remember Mom's was..."

  • 1 cup brown sugar, firmly packed 
  • 1/2 cup butter 
  • 2 eggs 
  • 3 mashed bananas, with lemon juice drizzled over to keep bananas from turning black 
  • 2 cups sifted flour 
  • 1 tablespoon baking powder 
  • 1/2 teaspoon salt 
  • l/2 cup chopped pecans and/or 
  • l/2 cup raisins 
PREPARATION Cream sugar and butter.  Add eggs one at a time while beating.  Stir in mashed banana and lemon juice.  In another bowl, sift together flour, baking powder and salt.  Add to banana mixture and mix quickly.  Stir in nuts and/or raisisns.  Pour into greased 9x5x3-inch pan.  Bake 1 hour at 350 degrees. Makes about 18 slices. 

And that's it for aujourd'hui.   ~MizMo

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