This is a family recipe. It is the only approved banana bread recipe in our home, or in my mother’s home, and today I’m going to share it with you! It’s very simple. So simple, in fact, that today the boys made it with only a little help. Well, a lot of help. But most of the help I gave was cleaning up the very LARGE mess they made. 🙂
Cream shortening and sugar (mashing it with a fork does just fine).
Beat your eggs, mash up your bananas, and mix it all up really well.
(disgusted facial expression optional).
Measure in your dry ingredients, and mix again.
Pour into loaf pans or muffin tins, and bake.
This is good stuff, folks.
Here’s the actual recipe.
Grandma Edwards’ Banana Bread
1/2 cup shortening
1 cup sugar
2 eggs, beaten
3 ripe bananas, mashed
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 350. Beat shortening and sugar (or mash with fork till blended). Stir in eggs and mashed bananas, mix well. Sift in dry ingredients and blend. Pour into greased pans and bake till done. (Muffins, about 20-25 minutes; small bread pans, about 30-35 minutes)
Some notes: I have substituted applesauce for the shortening, splenda for the sugar, and whole wheat flour for half the flour in this recipe and it turned out remarkably yummy for diet food. It’s also really good with chocolate chips in it. It’s not really diet food that way, though. 😉 Finally, you do not want to try to make one large loaf using this recipe. It will burn before it gets done in the middle. I generally make 3 little loaves and then use the rest up to make muffins. Today we doubled the recipe and I had enough for three little loaves, one bigger loaf (only filled about 1/3 full), and a dozen muffins.
I’d love to know if you try Grandma’s recipe. It’s a wonderful way to use up those old bananas! 🙂