Recipe by Ambassadress of GoodHumor
My young'uns think this treat is even more special than 'nana bread. Mos'ta the time, I jes' leave out the frostin', and nobody don't never complain (they ain't fools!)...Al'tho if ya do have the time, the frostin' makes a mighty fine treat. This recipe come from a tore-up ol' copy of Taste of Home's Quick Cooking.
Top Review by dayla
Alright, how dare you post something so good I almost eat half a pan myself. I will probably make this instead of banana bread from now on. I made it without the frosting and they are wonderful. I wish that I could give these 10 stars. Well if you will excuse me now, I need to finish the other half and then make some more before my husband gets home so he doesn't see how many I ate. I can no longer blame the children, they are old enough to tell on me now!!! Thank you very much!!!
- 1⁄2 cup shortening
- 3⁄4 cup packed brown sugar
- 1⁄2 cup sugar
- 2 eggs
- 1 cup mashed ripe banana (about 2-3 medium bananas)
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup buttermilk
- 1⁄2 cup chopped nuts
- 1⁄2 cup packed brown sugar (optional)
- 1⁄4 cup butter (optional)
- 6 tablespoons milk (optional)
- 2 1⁄2-3 cups powdered sugar (optional)
Directions See How It's Made
- Cream together shortening and the sugars.
- Add eggs, one at a time, beating well after each addition.
- Mix in bananas and vanilla.
- Combine flour, soda and salt, then add to the creamed mixture alternately with buttermilk.
- Stir in nuts.
- Pour into a Pam-Sprayed 13x9" pan.
- Bake at 350* for 25 to 30 minutes, or till a toothpick inserted near the center comes out clean.
- Cool before frosting: For frosting: combine brown sugar, butter and milk in a saucepan.
- Bring to a boil for 2 minutes, stirring constantly.
- Remove from heat.
- Cool a bit.
- Gradually beat in powdered sugar till frosting reaches a good spreading consistency.