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Grandma’s Banana Bread

I pulled out the ole jar o’ molasses today for a whole wheat bread recipe (which, if it’s good, I promise to post later), and kept it out to make a recipe on the back of the jar. I am a huge non-fan of banana bread; don’t know why, but I rarely eat it. And yet, I really like this molasses banana bread. It bakes up to a lovely dark brown—thereby fooling my family into believing it was a loaf of chocolaty goodness–and has a firm, chewy texture. Enjoy!

4 T butter, softened
3/4 C Grandma’s Molasses
1/4 C sugar
1-1/4 C flour
1/2 t salt
1/2 t baking soda
2 eggs
3 ripe bananas, mashed

optional:
1/2 C each chopped nuts & chocolate chips
1/2 t each fine orange zest & nutmeg

Heat oven to 350. Cream butter, molasses and sugar. Whisk together flour, salt and baking soda. Combine with butter mixture until consistency resembles brown sugar. Beat in eggs. Fold in remaining ingredients. Pour into greased loaf pan. Bake 50-60 minutes. Cool.

**Combine until consistency resembles brown sugar? What is that supposed to mean?!? I tasted the batter/dough/whatever you call it and it was a little grainy, kind of brown sugar-like, so I figured it was good enough for me to continue. If anyone knows precisely what this recipe intends from such a statement, do share.