Recipe by Lisa J C
This wonderful old banana bread recipe came from my grandma Mabel. I have never found another like it. The brown sugar gives it an incredible depth of flavor and color. We eat it spread with butter.
Top Review by Chef Carolyn H.
My sweet-tooth husband loved this banana cake. I did make a couple of changes--butter instead of shortening, and pecans instead of walnuts. I found it too sweet--and duh!--found out I misread my own writing, and added too much brown sugar. I'm sure it will be better the next time--and think I will cut the sugar to 1 cup, even forgetting my "mistake." Thank you, and thanks to grandmother!
- 118.29 ml shortening
- 4.92 ml vanilla
- 314.66 ml brown sugar
- 2 eggs, well beaten
- 473.18 ml flour
- 2.46 ml salt
- 4.92 ml baking soda
- 59.14 ml soured milk (add 1 tsp vinegar)
- 236.59 ml banana pulp (about 2 very ripe bananas roughly mashed)
- 236.59 ml chopped walnuts
Directions See How It's Made
- Preheat oven to 350°F Grease 9-inch loaf pan.
- Measure and stir together dry ingredients. Set aside. Cream shortening, vanilla, and brown sugar. Add eggs. By hand, stir in dry ingredients alternating with soured milk and banana pulp. Stir in nuts.
- Scrape into greased loaf pan and bake 1 hour and 15 minutes or until toothpick come out clean.
- Cool on rack for 15 minutes then turn from pan and continue cooling.