Recipe by Suzie_Q
This my mom's banana bread that I grew up eating. I think she got it out of a church cookbook years ago. It is so good. At Christmas time we make multiple loaves and give them away because that is what everyone asks for! Sometimes I try to make it a little bit healthier by using four egg whites instead of 2 whole eggs and cut the butter back a little and replace it with applesauce and it still comes out great!
Top Review by Buster's friend
Suzie_Q's mom has it going on! This made me 2 smaller loaves & was very accommodating of my additions - a few tablespoons of dried up raisins, a 1/4 cup flax seed meal, a 1/4 cup toasted coconut shreds and about a cup and a half of toasted crumbled walnuts. Used 'Smart Balance' spread instead of shortening - tastes great & no greasy texture. One loaf goes directly to my DN - the other may not make it through the night here! Delicious! Thanks for the keeper recipe Susie_Q!
- 1⁄2 cup shortening (I usually use butter) or 1⁄2 cup butter (I usually use butter)
- 1 cup sugar
- 2 eggs
- 3 ripe bananas, mashed
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup cold black coffee
- 1 cup chopped nuts (optional)
Directions See How It's Made
- Preheat oven to 350 degrees. Grease 9x5 loaf pan, set aside.
- Mash bananas, set aside.
- Cream butter and sugar, then mix in eggs.
- Add bananas, mix until just combined.
- In a seperate bowl mix together flour, baking soda and salt, stir into the wet ingredients.
- Stir in coffee.
- Fold in nuts.
- Pour into prepared pan.
- Bake for one hour, then check with a toothpick, it may need a little bit longer.