Granny's Banana Bread

 
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.