Recipe by kmalavey
An old family recipe that can't be beaten. I especially love it because I almost always have all the ingredients on hand. It's best with VERY ripe bananas. Any size is fine. When mine are too ripe for even the kids who don't care, I throw them into the refidgerator until I get the chance to bake this. Use 2 large bread pans or 3 small ones. Make sure and reduce cooking times if you do 3.
Top Review by KennKonn
What I love about this recipe is pretty easy. Everything!! Its made with Crisco so my little dayhome girl who is allergic to milk and soy can have some like the rest of the kids. ITs easy, it makes two loaves (which still arent enough around here). It makes a beautiful loaf. The only thing I might do differently is cut the sugar back a tad...my personal preference...its wonderful with 2 cups but I think the banana might pop a bit more. I didnt add nuts because the dayhome girl can't have those and I did add a splash of almond flavoring...again its a personal preference I add it to a lot of my baking. I am always in search of a great banana breads and have found several on zaar. This one is a definate favorite with great taste and texture and its something that all my kids can enjoy. Thanks a bunch.
- 1 cup Crisco
- 2 cups white sugar
- 4 eggs
- 6 bananas, very ripe
- 4 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 cup chopped walnuts (optional) or 1 cup chopped pecans (optional)
Directions See How It's Made
- Place sugar, Crisco,eggs and bananas into mixing bowl.
- Beat until smooth.
- Add flour, salt, baking soda.
- Beat until smooth and blended.
- Pour into 2 large or 3 small loaf pans that have been greased and floured.
- Bake at 325 for 65-70 minutes for 2 loaf pans, 55-60 minutes for 3.