Beat egg whites till stiff, set aside
Mix remaining ingredients and mix till blended
gently fold egg whites into mix

Bake at 375 ~30 minutes or until knife inserted into middle comes out clean
do not over bake or it will be dry

I frost this with a ganache ( melt 4 oz chocolate with 4 oz heavy cream then pour over cake )

Almonds are the US’s largest horticultural export. Ancient Romans showered newly weds with almonds to signal fertility.

This is a handwritten recipe I found in a box of recipes my grandmother had.

1 3/4 cups sifted flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs beaten
1 cup mashed bananas ( 2 or 3 )
1 cup walnuts

Cream the shortening and the sugar.
Add the eggs and mix well.
Add flour, salt, soda and powder alternately with mashed bananas mixing as you go.
Add in walnuts

Bake in loaf pan @350′ for 1 hour and 10 minutes, or until a knife inserted into the center comes out clean.

While bananas and sweet breads have been around for a very long time. Banana bread is believed to have been discovered in the 20th century. It is thought to have been discovered by a depression era housewife looking to make a few dollars.

This is great for that leftover honey in the back of the cabinet. It keeps well and tastes better the second day. It is a heavy cake and goes great with coffee or tea.

2 sticks butter, softened
1 c honey, plus a bit to drip on top of cake
4 eggs well beaten
1 tbsp. fresh lemon juice
2 tsp. fresh lemon zest
3 c flour
2 tsp. baking soda

Grease a 9″ round pan

Mix together butter and 1 c of honey.
Add eggs gradually, beating well.
Add lemon juice and zest and mix into eggs, butter and honey mixture.

In a second bowl mix flour and baking soda.
Add slowly to honey mixture, mixing until just mixed.

Bake in greased pan at 350′ for ~one hour to 1 hour and ten minutes or until a knife inserted into middle comes out clean

Honey is the only edible food that does not go bad.

National Honey Board:Consumer Honey Tips
When baking with honey, remember the following:

* Reduce any liquid called for by 1/4 cup for each cup of honey used.
* Add 1/2 teaspoon baking soda for each cup of honey used.
* Reduce oven temperature by 25°F to prevent over-browning.

Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out.

A 12-ounce jar of honey equals a standard measuring cup.

We have cave paintings from ~12,000 years ago showing people collecting honey from bees hives.  Monkey’s in the wild will take a stick and put it into a bees nest and drink the honey as it runs down the stick.  Honey’s been a part of our diet for a very, very long time. ( from A History of Food)