Don’t you love moist, delicious banana bread? I can’t take credit for this easy banana bread recipe. My sister shared the recipe with me many years ago. The kids and grandkids love it.
I like making four little loaves of this bread. After they cool, I wrap two or three in Reynold’s Wrap and freeze them.
When the grandkids come over and want a snack, it’s easy to pull a loaf out of the freezer. Aidan loves this stuff!
They freeze really well and thaw out quickly.
Size Matters
This recipe calls for 3 ripe bananas. As you know, you can find a variety of sizes. I usually choose the smaller ones and Dave always chooses the larger ones. Depending on which you have, 3 might be perfect. If you choose the smaller ones, you might need 4. You’ll want about 1-1/2 cups of mashed bananas.
Banana Bread Recipe
Ingredients:
- 1/2 cup shortening
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3 ripe mashed bananas
- 3/4 cup nuts
Directions:
Preheat the oven to 325º. Next, spray a little non-stick spray in the bottom of four 5″ x 3″ mini loaf pans. Then, line the bottoms with parchment paper cut to size.
Cream shortening and sugars together, then add eggs and vanilla. Mix well.
Combine flour, soda, baking powder, salt, and cinnamon. (This is not absolutely necessary, but it does blend everything together nicely. It’s such a simple step. Then, you won’t have to worry about someone getting a big bite of baking powder, soda, or salt!)
Add flour mixture and bananas to the shortening, sugar, egg, and vanilla mixture. Blend just until combined.
Then, add the nuts. Use a spatula to fold in the nuts.
Fill the four pans equally with the batter. Bake for 40 minutes.
*Tip – Do you have bananas that have ripened too much? Place them in the freezer and retrieve them for banana bread later.
Banana Bread
Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3 ripe mashed bananas
- 3/4 cup chopped nuts
Instructions
Preheat oven to 325º. Line the bottoms of four 5″ x 3″ mini loaf pans with parchment paper cut to size.
Cream shortening and sugars together, then add eggs and vanilla.
Combine flour, soda, baking powder, salt, and cinnamon. Add flour mixture and bananas to shortening, sugar, egg, and vanilla mixture.
Blend until combined and add nuts.
Fill pans equally with the batter. Bake for 40 minutes.
*Tip – If you have bananas, which have ripened too much, place them in the freezer and retrieve them for banana bread later.
*** I like making four little loaves of this bread. After they have cooled, I wrap two or three separately in Reynold’s Wrap and freeze.
Sometimes I pull one out when the grandkids come over and need a little snack. Aidan loves this stuff!
Sometimes I pull one out for Will to take to work with him.
They freeze really well and thaw out quickly.
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