Wednesday, December 23, 2009

Rich, Moist Banana Bread

This Banana Bread recipe has been in my family for years. It is very moist and heavy, just the way I like it.

The Banana Bread is simple to make and it freezes well. I cut it into slices and freeze them individually. All I have to do is take a slice out of the freezer and have a delicious slice of homemade banana bread...much better than a donut.

I always bake a number of these Banana Breads during the holidays, wrap them in colored plastic wrap and give them as gifts to friends and relatives. They look forward to homemade bread and it is a personalized gift that shows how much you care.

Banana Bread Recipe

2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
3 ripe bananas
½ C. shortening
1 C. sugar
2 eggs
½ C. milk
½ C. chopped walnuts (optional)


Preheat the oven to 350 degrees.

Sift together: flour, baking powder, baking soda, and salt. Set aside.
Cream together: shortening, sugar, and vanilla until light and fluffy.

Add the eggs, one at a time until mixture is thick and lemony.

Blend together the bananas and milk. Add to the egg mixture.

Add the flour mixture slowly. Mix well.

Stir in the walnuts.

Bake in a greased loaf pan for one hour. Check with a toothpick inserted in the center. If the toothpick comes out clean, the banana bread is done. If there is batter on the toothpick, bake at five minute intervals, testing after each, until done.

Tip pan on its side on a cooling rack. This helps the banana bread keep its height. Remove from the pan while still warm.

Resource: Personal Recipe File


Lea said...

There is nothing more divine that homemade banana bread! These bring me back ot my childhood – my dad always made pancakes from a recipe from his grandmother. Keep posting!

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