BANANA BREAD: This banana bread recipe is one I’ve enjoyed through my childhood. It’s a wonderful breakfast or snack and is good with or without butter.
1 3/4 cups sifted flour
3/4 teaspoon baking soda
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 cup (2 or 3) very ripe bananas, mashed
nuts are optional
Sift together flour, baking soda, cream of tartar, and salt in a separate container.
Preheat the oven to 350. In your mixing bowl, cream the shortening and sugar together completely. Add eggs and beat well. Alternately add flour mixture and mashed bananas a little at a time. Beat after each addition. Pour into a well-greased loaf pan and bake at 350 for 1 hour or until done.
If you double this recipe to make two loaves, try to have 6 bananas that are very ripe. If you don’t have enough bananas in the mixture, the banana flavor won’t be as strong – or as good. You may also add nuts if you wish. I never have added nuts because I love the texture of the bread without them.
When my Mom makes this Banana Bread, she likes to line the greased loaf pan with wax paper. This helps to ensure that the loaf comes out completely in one piece. If you do this, while the loaf is still hot, dump the banana bread loaf on a cooling rack on its top and immediately peel the wax paper off the bottom of the loaf being careful not to break pieces off the bottom of the loaf. Then turn it over on its bottom to allow the whole loaf to cool.
When I talk of very ripe bananas, even if the skin is dark in color, they can be used. If you love the banana flavor, you should have the higher amount of 3 bananas for one loaf or 6 bananas for 2 loaves. If you do not have enough bananas and still want that added flavor, you can always supplement with some banana flavoring in place of the missing bananas.