Prep 15 mins
Cook 50 mins
This not "just another" banana bread. I've made it time and time again throughout the years. It's from an old and yellowed recipe clipping (50 plus years old) from my local newspaper that my great aunt had written her own success notes beside. My aunt was a caterer, and she writes that this banana bread was her most requested treat for her teas and luncheons.
- 1⁄2 cup shortening
- 1 cup sugar
- 2 eggs
- 4 medium bananas
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup pecans, chopped
- Cream shortening and sugar.
- Add unbeaten eggs.
- Beat well.
- Blend in well-mashed bananas.
- Add flour in which soda and salt have been sifted together.
- (Batter should be about the same consistency as a cake batter. If too stiff, add a small dash of milk. If too thin, add small amount of flour.) Stir in pecans.
- Pour into a greased and floured 5 x 9 inch loaf pan.
- Bake at 350* for about 50 minutes or until done.
I just realized that I never reviewed this even though I've made it several times. Those durned bananas just WILL go to mush at times and I need to do something with them. I like the texture of this bread--I think it's the shortening that makes the difference. I often use 5 bananas rather than 4 because I'm never sure if the ones we get here are long enough to qualify as medium.
I made this bread yesturday and it's just about all gone. Husband cuts it off in chunks. Made a great size loaf will make it again. Thanks from New Zealand
Very good. This bakes up into a lovely looking, very tall loaf that slices beautifully. This is not overly sweet and has just the right amount of nuts to balance the flavor. A little less moist than I prefer, but still a very good recipe that would be a good choice for gift giving.