We really like quick breads at our house. I had been using a favorite Banana Bread recipe for years that we really liked, but when I was going through my mom's recipes I found this one. It was just like the one I had been using, except my mom's used butter instead of shortening. So I tried it. Yup. It was the winner. Using butter instead of shortening added that little extra flavor that was delicious. My hubby purposely lets some bananas get over-ripe so I will make banana bread. You want the bananas over-ripe so they will give the bread a really good banana flavor. You can freeze banana bread if you wrap it tightly in plastic wrap then in foil after it is cool. Use within 3 months. Unwrap and let thaw at room temperature. But we can't help but eat it when it comes out of the oven. Enjoy!
Banana Bread
1
½ c sugar 2
c flour, sifted
½ c butter 1
tsp soda
2 eggs ½
tsp salt
1 tsp vanilla ½
c walnuts or pecans (opt)
4 over-ripe bananas, mashed
In mixer bowl, cream sugar & butter. Add eggs,
vanilla & bananas & mix well. Add dry
ingredients & mix just until combined. Pour into 1 large or 2 medium well greased
loaf pans. Bake at 350° for 45-60
minutes until toothpick comes out clean.
Cool in pan for 5 minutes then remove & cool on cookie rack.
Option: Cinnamon Swirl Banana Bread: In a small bowl, mix together 1/4 c sugar and 2 tsp cinnamon. Pour down the middle of the batter in the loaf pan before cooking. Swirl into batter with a knife, but don't over-mix. Cook according to directions.
Option: Cinnamon Swirl Banana Bread: In a small bowl, mix together 1/4 c sugar and 2 tsp cinnamon. Pour down the middle of the batter in the loaf pan before cooking. Swirl into batter with a knife, but don't over-mix. Cook according to directions.
