My Nan's Banana Bread

There are already lots of yummy banana bread recipes on here, but I thought I would add this one anyway.  This is my Nan's, and whenever I make it, the whole house smells wonderful and I think of her (and how I miss her).  The ingredients are standard and simple, and I always have everything on hand--especially overripe bananas.  I also usually double this recipe to make two  9x5 loaves, since the first one always seems to mysteriously disappear before it's even cooled.

1/2 cup shortening
1 cup sugar
2 eggs
3 very ripe bananas
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
1/2 cup nuts (optional--I leave them out)

Grease 9x5 loaf pan.  Cream together shortening and sugar.  Add in eggs, vanilla, and bananas, and mix until fairly smooth.  Add in flour, baking soda, and salt, and mix until thoroughly combined.  Stir in nuts (if using).  Bake at 350 for about 1 hour (start checking around 55 minutes), or until a toothpick comes out clean.

Since my loaf pans are dark and nonstick, I lowered my oven to 330 and baked them for about 57 minutes.

Soy-Vinegar Marinade

I don't remember where I got this recipe from, but I use it all the time.  It gives meat such a yummy flavor.  I usually do flank steak, chicken breasts, or pork tenderloin.  This recipe makes enough for 1 large flank steak, 2 pork tenderloins, or 4 big chicken breasts.

1 cup low sodium soy sauce
1/2 cup brown sugar
1/2 cup rice vinegar or apple cider vinegar
1/2 cup canola oil
2 Tbs. onion flakes
1 tsp. Lawry's Seasoned Salt or McCormick Montreal Steak Seasoning

Whisk marinade ingredients together, then pour into a Ziploc with meat and marinate 1-2 days.

I had this marinade on chicken last night with steamed broccoli and this rice pilaf.