Vintage Baking: Simple and Delicious!

I’ve always been a fan of sweets and desserts, and its rare to meet someone who doesn’t have a sweet tooth! I would love to do a whole page on recipes that are simple and delicious! Of course I’d also include non-dessert items, I’ve found so many great recipes online and in books, some of which I’ve adapted and changed around to my liking.


This first recipe will be an adaptation from this cute little book I found in Marshall’s (discount dept. store). It’s by Maggie Mayhew and original price was $10.95. I think I bought it for a few dollars. I see if on Amazon for around the same price as I paid, and only one crappy review. I think the recipes in this book are old fashioned with a little twist, which makes it fun. The person’s review sounds snotty, and I disagree, Mayhew included the recipes she wanted in her book, the reviewer said she was missing a recipe that should be in EVERY baking book… Really, why would I want to buy more than one recipe book, if they all had the same recipes? Anyhow…

It’s filled with 43 recipes, here are their categories:


I absolutely adore the book. Its not only filled with some interesting recipes, but it also has amazing mid-century photographs of baking at home and pages with quotes and facts. Now, I’ve had this book for some time (it was published in 2004), and so far I’ve stuck with one recipe, because since living in this apartment, I’ve had the most difficult time figuring out my “Accu-bake Oven”. I thought it was ironing the name included on the oven was the very thing that always went wrong. The first time I tried making cupcakes, it was a disaster, they didn’t rise nor bake fully. When I first tried to make this bread, it burned. The problem was, and I have no idea how I resolved it, was that the temperature was not stable when baking. Now, I moved the shelf/rack all the was to the bottom, and have a  thermometer that my hubby and I picked up. All else I could do is closely watch the process to make sure everything is ok.

The great news is that this was the best version of the Banana Bread I’ve made thus far. It didn’t burn, it rose a bit, and it tastes fantastic!

Here’s the original recipe and directions:


It’s The “Caribbean Banana” Loaf, but in version its “The Banana-Almond Bread”

I used really ripened bananas, since no one wants to eat them, and it sucks to throw away food (also, most banana bread recipes call for over-ripened bananas).


I replaced/added:

  • 1/2 baking powder with 1/2 teaspoon of baking soda. Which you put on a spoon and pour a tiny bit of vinegar (I used apple cider vinegar). This causes a neat chemical reaction, and in the process helps the dough rise. I’ve never been a fan of baking powder, I used it in my cupcakes once, and the resulting taste was artificial to me personally. In this article, though, it says you can’t substitute the way I did. I’m not complaining. I didn’t need my bread to be super giant, if you don’t think there’s a difference between the two taste wise, then stick with the recipe.
  • 1/3 cup finely chopped pecans with 1/3 cup almond slices. I had a bad experience with pecans once, so I stay away from them. If you like pecans, use them! Also, you can mix it up and use walnuts.
  • I also added a splash of vanilla extract to the recipe

The directions themselves, I also modified:

  • When mushing up the bananas and honey, I added a the splash of vanilla extract. I think it makes it yummier. I set this aside.
  • I put the baking soda/vinegar mixture in to the flour, and after adding the nutmeg, I sifted it together. Set aside.
  • I melted the butter in the microwave for 1 min. It turns in to a liquidy-oily state. Poured it in to my blender, added the sugar, and blended until smooth, add 1 egg, blended for a min. then ad the other egg and blend for another minute.
  • The butter-sugar-egg mixture is then added in to the flour, and mixed.
  • Then, I threw in the banana-honey-vanilla extract mixture in to the blender, and mix it until smooth. Added 1/3 cup of almond slices, and blended together.
  • Pour this in to the flour mixture, mix really well.

Definitely invest in wax paper or baking paper. I greased it with a little butter just in case, but after and hour in the oven @ 350 F, it was golden and didn’t stick to the loaf pan!


I hope you guys enjoy this recipe. Please let me know if you have your own banana bread recipe!



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