Afternoon everyone! Mighty fine day here, enjoying time with my Papaw before he leaves on Wednesday. We’ve had a swell time reminiscing, putting a puzzle together and realizing it’s missing three pieces (oy vey), watching old westerns, and making new memories! Even as I type this we’re watching The Big Valley 🙂
I had four bananas, left over from the banana pudding, which were going very ripe. The only thing I know they’re good for when they get that ripe is to make some banana bread! I’ve tried a lot of recipes and none compare to the one I grew up on. It’s an old Amish recipe that my Mom has used for 30+ years. It’s moist and has a full banana flavor, nothing artificial in this bread recipe. Your family is sure to enjoy it!
1/2 cup shortening
1 cup sugar
4 very ripe bananas
1/4 cup nuts, optional
2 cups flour
1 tsp baking soda
1 tsp salt
In a large glass bowl, cream together shortening and sugar until it’s light and fluffy.
Beat in two large eggs, the mixture will turn a light yellow. There isn’t much in the way of leavening in this recipe, incorporating enough air into the batter is essential.
In the first picture you can see just how ripe I let the bananas get. Peel all four and place them in the batter. With the hand mixer mash the bananas a bit, that will help with the mixing. Blend the bananas into the batter for a minute.
Once the bananas are well blended add in the nuts (if using), flour, baking soda, and salt. Before starting up the mixer gently incorporate the dry ingredients with the beaters. You’ll have less flour flying up in your face this way; mix in the dry ingredients until they are just mixed. Don’t over do it or you’ll have a tough batter. Set aside. Preheat oven to 350 degrees F.
Grease and flour 1 loaf pan, you can use a nonstick spray if you prefer. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes depending on your oven. It will be ready when you poke a tooth pick in the center and it comes out clean. I had to bake my loaf for 65 minutes, it was just one of those days 🙂
The end results are perfect! The original recipe only called for three bananas and Mom figured that the bread would be more moist if she added an extra banana. I don’t have a picture up with nuts because I didn’t add any this time. You can use any that you prefer, we always like to add walnuts chopped fine.
Yes that’s yours truly sporting a new pink biker skull cap and a buttermilk pancake ‘stach! All kinds of craziness going on in the Night Owl Kitchen 😉
- Banana-Walnut Loaf, grain-free and dairy-free. (thesweetplantain.wordpress.com)
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