By MARY TOBIA

tneditor@tnonline.comA recipe passed down through the generations fills a house with love.I just finished organizing my recipe box, which is filled with my favorite handwritten recipes.Throughout the years I have accumulated more cookbooks than I need.But if I want a special recipe sure to please my heart, my soul and tummy, it is off to my recipe box I go.Many of the cards are old and faded, splattered and stained. But all are handwritten by myself or loved ones, neighbors and friends, many who are, sad to say, not with us any longer.They are tried and true recipes that are passed down through the generations.In that box is a banana bread recipe that is written in my own scrawny, 12-year-old handwriting. On the back of that recipe card, a ribbon is still attached. It was one I used when I entered the bread in the County Achievement Days during my 4-H years in South Dakota.I remember my mom and I searching for just the right recipe. I finally settled on a recipe from my Aunt Betty who was a wonderful baker. I wrote the ingredients and the instructions carefully on a small index card.The day before the fair I assembled all the ingredients and got to work making my very first banana bread. My mom watched as I mashed the ripe bananas with milk, sifted the flour ingredients and then blended them together. I greased my pan, poured in the mixture, put it in the preheated oven and set the timer for the banana bread. I breathed a sigh of relief that I had gotten that far without a huge spill of some kind. I was more of an outdoors kid at that age than little Miss Betty Crocker.To my relief, it turned out just fine. I entered it the next day in the fair, and to my surprise, I was awarded a first-place purple ribbon on my first try at baking.I have used that recipe many times and I smile each time I see that ribbon.This summer I got a crazy idea. I decided to enter that same recipe into the Carbon County Fair. It was exciting, but I will say I was a little anxious when it was time to see if I had placed.I held my breath as I saw my bread. A small tear rolled down my cheek when I saw a first-place ribbon.It was the memories of baking that first banana bread in our old farm kitchen with my mom. It was thoughts of my aunt's recipe that can still win a purple ribbon. It was the many times I made that recipe for my family.I guess I proved to myself again that the recipe is a "real keeper."Aunt Betty's Banana Bread2 1/2 cups flour1/2 teaspoon baking soda2 teaspoons baking powder1/2 teaspoon salt1/2 cup shortening1 cup sugar2 eggs1/2 cup milk3 medium ripened bananas mashed (1 cup)Stir flour, baking powder, baking soda and salt together in medium bowl and set aside. In large mixing bowl, cream shortening and sugar together, then beat in eggs, one at a time. In a third bowl, mash bananas and add milk. Mix by alternating flour and banana mixture to the creamed shortening bowl, starting and ending with flour mixture.Grease a 9-by-5-by-3-inch loaf pan. Pour in batter and bake at preheated 350 degree oven for 55-60 minutes. Test with toothpick in the crack of bread. If toothpick is moist, add a few more minutes baking time.