Hearty Banana Bread

Hearty Banana BreadI am one of those people who  likes to try several versions of a recipe in order to find the best one.  I happen to love simple banana bread–no nuts.  Although I love nuts, I feel that nuts take away from the true flavor of banana bread.  Recently, my daughter-in-law searched my blog for a good banana bread recipe and was disappointed to not find one.  So, here it is, Melissa.  I found this under the Quick Bread category of the L.A. County Fair Cookbook, 1998 Edition.  Of course, it was a first place blue ribbon winner.  I was pleased to find that my bread did not sink in the middle after I took it out of the oven.  I don’t know why, but this always happened to me with all of the previous recipes I’d tried.  This one bakes perfectly through and through.  Happy me!

Hearty Banana Bread
Author: 
Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
If you prefer Banana Nut Bread, add 1 cup of toasted walnuts with the dry ingredients.
Ingredients
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup vegetable shortening, room temperature
  • 2 cups sugar
  • 2 cups mashed, ripe bananas (about 6 bananas with brown spots)
  • 1 Tablespoon banana extract or vanilla extract
  • 4 eggs, slightly beaten
Instructions
  1. Preheat oven to 350 degrees F.
  2. Stir together flour, salt and baking soda.
  3. In a separate large bowl, mix shortening, sugar, mashed bananas, eggs and banana extract. Add dry ingredients and stir until batter is thoroughly blended.
  4. Pour batter into 2 greased and floured loaf pans and bake until toothpick inserted in center comes out clealn, about 60 minutes. Start checking for doneness after 50 minutes of baking time.
  5. Allow bread to cool in pans for 5 minutes. Turn loaves onto rack to cool completely.

 Et cetera:  I adapted this recipe from one I found in the 1998 Los Angeles County Fair cookbook.  It was a first prize winner from Natasha von Rathjen.  Thanks, Natasha!

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