Old Fashioned Banana Bread
What is better than a warm piece of Old Fashioned Banana Bread slathered with butter? I have used this recipe for decades and this is a great way to use up those overly ripe bananas when they are at their peak of sweetness. This recipe uses all the basic ingredients you probably already have in your cupboard and the bread even gets moister the next day. You can also add chopped nuts to this bread. This recipe makes one loaf of bread.
Spray one bread pan with cooking oil.
Your bananas should look similar to this.
When you peel them they will seem
mushy but not black inside.
Using a fork mash the bananas until no lumps remain.
In a large bowl cream the sugar and shortening
with a wooden spoon then stir in the egg.
Add the milk and banana.
Whisk until combined.
In a separate bowl whisk together
the flour, baking powder and salt.
Add the dry ingredients a little at a time,
stirring well after each addition.
Once all of the dry ingredients are stirred in, use a
mixer and blend on medium speed just until smooth
and creamy. At this point you can stir in chopped
nuts if you wish. I don’t like nuts so I don’t add them.
Pour into the prepared bread pan and set aside
for 20 minutes. Preheat oven to 350º while you
wait for the 20 minutes. Bake for 70 minutes
or until a toothpick inserted in the
center comes out clean.
Remove from the bread pan and cool on a cooling rack.
My 10 year old granddaughter made a loaf to take
home which is why there are two loaves.
Once the bread cools, place it in a resealable
bag until the next day, slice and serve.
Old Fashioned Banana Bread
- 1 cup granulated sugar
- 2 Tbsp. shortening (I use Crisco)
- 1 egg, slightly beaten with a fork
- 3/4 cup milk
- 1 cup mashed overly ripe bananas (about 3 bananas)
- 3 cups all purpose flour
- 3 & 1/2 tsp. baking powder
- 1 tsp. salt
- 3/4 cup chopped nuts (optional)
- Spray a bread pan with cooking oil.
- Mash bananas with the back of a fork until smooth and you get 1 cup.
- In a large bowl cream the sugar with the shortening. Add the egg and stir in until combined.
- Add the milk and the bananas and whisk to combine.
- In a medium bowl whisk together the flour, baking powder and salt.
- Stir the dry ingredients into the banana mixture, a little at a time, until used up.
- Using a mixer on medium speed, mix just until smooth and creamy.
- If you are using nuts, stir them in now.
- Pour into the prepared bread pan and set aside for 20 minutes. Meanwhile, preheat oven to 350 degrees.
- Bake for 70 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the pan and cool on a cooling rack.
- Once completely cool, place into a resealable bag and serve the next day.