It’s What’s Cookin’? Wednesday!
Banana nut bread has to be one of my all-time favorite comfort foods! I could easily eat an entire loaf all by myself! I absolutely love eating it straight from the oven or warming it up a little in the microwave and smearing butter (the real stuff!) all over it…. mmmmmmmm…..
My first taste came from my grandma’s kitchen. She always seemed to have a loaf sitting on the counter and another one in the freezer every time I came to visit. Over the years, I’ve baked many loaves of banana bread- some using her recipe, and some using other recipes… but mine never seemed to turn out as well as hers did for some reason.
A few years ago, my niece and I were talking about how much we both love banana bread. She remembered having a recipe that her grandma used, and I figured I would give it a try.
This recipe made the PERFECT loaf of banana bread… each and every time. It’s sooooooo moist and full of flavor! I almost feel like a traitor when I say it’s my new “favorite” recipe for banana bread (sorry, Grandma 😉 )
Most of the recipes I’ve used in the past listed butter as the “fatty” ingredient, but this one uses shortening. I really think that’s what makes this bread so much different than the others.
AND… this recipe will make TWO loaves of banana bread instead of one! So now when I make it, not only do I get to “stash” a loaf away for myself, but now my family can enjoy it, too… It’s a win/win!!!
- 3-1/2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt (I use popcorn salt for ALL my baking, but that's just a personal preference)
- 1 teaspoon baking soda
- 2 cups ripened bananas - mashed (the riper, the better!)
- 2 Tablespoons lemon juice
- 3/4 cup shortening
- 1-1/2 cup sugar
- 3 eggs
- 3/4 cup milk
- 1 to 1-1/2 cup chopped walnuts- OPTIONAL
- Preheat oven to 350 degrees F.
- Grease and flour TWO loaf pans
- Sift flour, baking powder, salt, and baking soda together in large bowl
- Mash bananas in a small bowl and blend in lemon juice
- Cream shortening, sugar and eggs together in a large bowl
- Slowly add the sifted ingredients, alternating with milk, to the creamed mixture
- Fold in banana mixture (and walnuts, if using)
- Pour half the batter into each prepared pan
- Bake for approximately 1 hour, depending on your oven
- Let cool for 5 minutes or so, then remove from pans and cool on wire racks
- Hide one loaf and share the other with your family OR wrap and freeze for later... haha!
Actually, since my husband prefers it without walnuts and I prefer it with, I usually pour half of the batter into the first pan, and then add the chopped walnuts to the remaining batter before pouring it into the second pan…
If you like banana bread, then this is definitely a “must-try” recipe!
Don’t forget to CLICK ON THE LINK ABOVE and LEAVE A COMMENT to let me know what you think…