One of the things I love about this recipe is that it gives you something to do with your ripe or even a little over ripe bananas other than throwing them away. This is a cake-like banana bread that is very tasty. Since I don't like nuts, I always leave them out but normally you would add nuts to the recipe.
Recipe:
- 1 cup Granulated Sugar
- 1/2 cup Shortening
- 3 Ripe Bananas
- 2 Eggs
- 1-1/4 cups Flour
- 1/2 tsp. Salt
- 1 tsp. Baking Soda
- 1/4 to 1/2 cup Chopped Nuts of Choice (optional)
Preheat oven at 325 degrees. Grease and lightly flour a 9"x5" loaf pan. Peel and cut bananas into 3 to 4 pieces each. Place in mixer to mash. Add the sugar and shortening to the bananas and cream together. Beat the eggs well and add to mixture. Sift the flour, salt, and baking soda together three times. Blend the wet and dry ingredients but do not over mix. Pour mixture into loaf pan. Bake for around 50-55 minutes. When toothpick is insert in the middle of the bread and comes out clean, it is done. Place pan on cooling rack and let sit for at least 20 minutes before removing from pan.
Baking Tips:
- Make sure your bananas are ripe, not fresh.
- Because of the bananas, when you cream the sugar and shortening together it will be liquidy.
- You don't want to over mix. If you do, you won't get a smooth curved shape. Your bread will peak up but get air tunnels underneath.
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