Prep 15 mins
Cook 40 mins
I LOVE banana bread. So, I have made it for many years. I am always looking to get the flavor just perfect! I use "old" bananas. The upscale produce shop won't sell them, so I usually call and see if they have any. That way I can use them right away AND they sell them to me super cheap! I usually bake around 150 mini loaves to include in my Christmas Goodies Bags. I like my recipes to have measurements for items, sizes for pans, and baking directions. So you will find all of that in this recipe that I have finally decided I have "tweeked" it right down to d-e-l-i-c-i-o-u-s.
- 2⁄3 cup butter flavered Crisco
- 1 cup sugar
- 2 eggs
- 1 1⁄2 cups mashed ripe bananas
- 1⁄3 cup water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon vanilla (real)
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 2⁄3 cups flour
- 1⁄2 cup coarsely chopped walnuts
- Preheat oven to 350 degrees.
- Cream together Crisco and sugar.
- Add eggs, one at a time, blend thoroughly.
- Add to mixture the mashed banana and water, blend.
- Add all remainly dry ingredients, blend with mixer thoroughly.
- Now add flour and scrape sides of bowl mix until well blended.
- Add in walnuts and stir again.
- Spray the BOTTOM only of what ever pan you have decided to use (I generally make mini loaves).
- Fill the pan between 1/2 and 2/3 full.
I made this with full sugar and fat for DH who isn't into "Diabetic" food. It came out looking quite nice (I made a single loaf) and with a good texture when cut. When he had finished a thick slice I ask him for a rating and he said "I'd give it a 3". Since I'm not eating this loaf I'll let his rating stand and I'm sure that his opinion is as valid as anyone's would be. Oh, and I did skip the nuts as DH doesn't like them. Made for Pic A Chef, Spring 2013.