This is one of those family recipes that has been passed down over the years. In my opinion it is the best banana bread there is.. moist, tender, with lots of banana flavor. The trick to the recipe is only using bananas that are way past their prime. I know.. it seems very counter-intuitive. Why would you want to eat nasty mushy bananas? Answer: you don’t. You want to bake with them!
Have a bunch of bananas that you forgot about and they are turning brown/black? Perfect! Time to get your bake on.
This recipe can be adapted with walnuts or pecans. You can also use chocolate chips if you’re into that kind of thing. I prefer my banana bread to be completely unadulterated.. just pure, fluffy, moist, banana goodness.
Your friends will be asking for this recipe. I promise.
I used a calphalon 5×10 loaf pan. You can also use 2 smaller loaf pans, 8×4, to yield two loaves. Follow the same cooking times, but watch it closely near the end just in case. Of course I could barely wait for the bread to cool off before slicing off a piece.
I like the banana bread best the second day. After it’s been sitting for a while (I store mine in a plastic ziplock or in foil, but do not refrigerate), the top becomes more moist and the bread is a little more dense. I think the banana flavor is more pronounced as well.
- 1/2 cup vegetable shortening
- 1 1/3 cup sugar
- 2 eggs
- 3 bananas crushed (very ripe)
- 2 cups sifted flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 tablespoons milk
- 1 tablespoon lemon juice
- 1/2 cup chopped nuts optional
- Preheat oven to 350 degrees. Grease and flour loaf pan.
- Cream shortening and sugar together using hand mixer.
- Mix in eggs and banana pulp; beat well.
- Gradually add flour, baking soda, and salt. Mix in milk and vanilla extract.
- Pour into large loaf pan (or 2 small loaf pans). Bake for about 1 hour, or until toothpick inserted into center comes out clean.