A while ago I bought a bunch of bananas as I had family in town and I was thinking I would be making a lot of smoothies. I thought they would be used up pretty quick between the smoothies and eating freshly. Wrong. It just didn’t happen.
So the bananas sat on the counter and got riper and riper as bananas do until they were way too ripe for eating fresh. But when they get like that – dark, almost black, and super mushy – that is when they are perfect for banana bread.
I grew up with banana bread, as well as other nut breads. My mom was an avid baker, cook – you name it, she did it, kind of woman. Banana bread is one of my favorite, with or without nuts.
This is how I make my banana bread.
- 1/3 cup shortening
- 1/2 cup sugar
- 2 eggs
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed ripe banana
- 1/2 cup chopped walnuts
Cream shortening and sugar together. Beat in eggs. Mix the dry ingredients together and add half along with half of the bananas to the shortening and sugar mixture. Add the remaining flour and bananas. Add the nuts if desired.
Bake in greased and floured 9 1/2″ x 5″ x 3″ loaf pan. Bake at 350 degrees for 40-45 minutes. Cool on wire rack.
I had so many bananas that I made six of these. I shared them of course. They are so delicious!
Do you like banana bread? Do you prefer yours with or without nuts?