Prep 15 mins
Cook 1 hr
I found this on the net (cooks.com, I think) and figured I'd give it a shot. WOW! The bread was fabulous and held together really well. Plus the brown sugar topping gave it a really nice crunch as an added touch. I can't imagine it's very good for you but with a taste like this, it's worth the extra time at the gym. Instructions for baking it in a jar are included.
- 1⁄2 cup shortening
- 1 cup white sugar
- 2 eggs
- 2 large ripe bananas, mashed
- 1⁄3 cup sour cream
- 1 pinch salt
- 2 cups sifted flour
- 1 teaspoon baking soda
- shortening, for greasing a pan
- flour, for dusting a pan
- brown sugar, for topping
- Preheat oven to 325.
- Cream shortening and white sugar.
- Add beaten eggs and mashed bananas.
- Stir in sour cream.
- Sift flour, salt and baking soda together and add to banana mixture. Batter will be on the thicker side.
- Pour into greased and floured 9x5" loaf pan.
- Sprinkle brown sugar on top. The more brown sugar, the more crunchy topping it will have.
- Bake 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
- Jar Instructions: Double the recipe and combine ingredients as listed above. Grease 6 wide mouth glass quart canning jars. Fill jars up to the 1 cup line, or use a 1 cup measure. DO NOT fill them more than this or they will overflow and will not seal correctly. Place a cookie sheet in the oven. Move each jar onto the cookie sheet, taking care to space evenly. Bake 45-50 minutes @ 325 or until a knife inserted straight down the center comes out clean. One at a time, take a jar out of the oven. Make sure there is nothing on the rim of the jar and place the lid on top of the jar. Screw the ring onto the jar as tightly as possible. The heat from inside the jar will create a seal and preserve the bread. Repeat with the remaining jars. MAKES 6 JARS WITH A LITTLE LEFT OVER.