Recipe by Lisa1
I clipped this from a magazine several years ago. It was from an article featuring award-winning recipes. This bread was a Kansas State Fair winner twice.
Top Review by CookofLove
Perfect! I tried substituting 1/4 c of applesauce for the shortening and 1/4 c wheat germ and 1/2 c oats for 3/4 c of the flour and it was still good and it was ready a bit sooner! I would start checking it after about 40 min next time.
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 1⁄2 cup firmly packed vegetable shortening
- 1 teaspoon vanilla
- 2 eggs, slighly beaten
- 2 large very ripe bananas, peeled and mashed (about 3/4 pounds)
- 1⁄4 cup buttermilk
- 1⁄2 cup chopped walnuts or 1⁄2 cup chopped pecans
Directions See How It's Made
- Preheat oven to 350 degrees.
- Coat a 9"x5"x3" loaf pan with cooking spray.
- Sift together flour, baking soda and salt onto waxed paper.
- Beat together sugar, shortening and vanilla at moderate mixer speed for about 5 minuts until light and fluffy.
- With mixer running, beat in eggs, then bananas.
- By hand, stir in flour mixture alternately with buttermilk, mixing after each addition only enough to moisten dry ingredients. (Add ry ingrredients in thirds, buttermilk in two additions).
- Stir in walnuts or pecans.
- Spoon batter into prepared pan, spreading well to corners.
- Bake for 60 to 65 minutes or until loaf is richly browned, begins to pull away from sides of pan and is springy to the touch.
- Cool bread in pan on wire rack 10 minutes. Loosen loaf around edge with small thin metal spatula. Invert; turn right side up.
- Cool completely.