This is a bread Mom used to make quite often. The recipe says it is for 9 - size 303 cans. It can also be baked in a large loaf pan, or two small ones.
Banana Bread is often served at Sunday morning lunches at mom’s house. This bread stays moist. Really ripe bananas give the best taste. We often bake this in soup cans (fill about 2/3 full) for a more rounded effect.
This is a recipe that is not, maybe, for everyone. Our roommate Cindy’s first and only response was “well, it’s not chocolate cake” Now we warn her of that sad fact before she tastes anything we bake.
This is a recipe John made during his medical school days. It goes really well with creamy soup or with chunks of cheese when hiking. Since it is a braided bread, chunks are broken off from the loaf instead of being sliced.
This recipe is from Mrs. Tuninga, the wife of the minister who was serving College Ave. CRC when Ted and I moved to Winnipeg in 1971. We make them a lot, and I sometimes use this recipe for caramel rolls when I want to let them rise overnight and have them ready in the morning.
