I 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!
- 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
- Preheat oven to 350 degrees F.
- Stir together flour, salt and baking soda.
- In a separate large bowl, mix shortening, sugar, mashed bananas, eggs and banana extract. Add dry ingredients and stir until batter is thoroughly blended.
- 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.
- 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!