Recipe by MarthaStewartWanabe
This is a recipe my mother uses. Her hometown grocery store actually gave her too-ripe bananas to bake this bread and sell in their store. My friend, Amy, would say this is her family's most-requested treat from "Aunt Becky".
Top Review by Chickee
Great bread! Unfortunately I wasn't able to put much cinnamon in as I ran out which was a shame, I can tell it would have really added something. The only complaint I have was that they seemed quite short- perhaps my pans are too long. Good texture and taste though, love it with butter. Thanks!
- 1⁄3 cup shortening
- 1 cup sugar
- 1 egg
- 3 large bananas, mashed
- 1 teaspoon cinnamon
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 tablespoon sour milk
- 1 1⁄2 cups flour
- 1⁄2 cup walnuts, chopped (optional)
- 1⁄2 cup cranberries, chopped (optional)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cream shortening, sugar and egg. Add mashed bananas and sour milk. Note: To make sour milk, I place a drop of distilled vinegar in the bottom of the measuring spoon and fill the rest up with milk.
- Sift dry ingredients and add to banana mixture, mixing carefully.
- Divide the batter in half. I like to add nuts to one loaf, cranberries to the other or just make one or both plain.
- Pour batter into two greased loaf pans.
- Bake for 45-50 minutes or until a toothpick or cake tester inserted in the center of each loaf comes out clean.
- When done, remove from oven and cool on a wire rack for 1-2 hours.
- To remove bread from pan, carefully turn pan upside-down and place hand under loaf to catch.
- Cut into 1/2-inch slices and serve with or without butter spread.
- Store in air-tight container. The bread will keep for up to five days.