Prep 15 mins
Cook 1 hr
I have been making this banana bread for years now.It comes from the Fanny Farmer Baking Book. I've tried others but none come close to this one. It is moist and flavorful. Wrapped tightly, it can be kept for a few days (If it lasts that long), and freezes well also. My kids like when I add about a half a cup of mini chocolate chips to this also.
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup vegetable shortening
- 2 cups sugar
- 2 cups mashed ripe bananas (about 6 medium)
- 4 eggs, slightly beaten
- 1 teaspoon vanilla (my own addition;feel free to omit)
- 1 cup chopped walnuts
- Preheat oven to 350 degrees.
- Grease and flour a 9X5 loaf pan.
- Stir together the flour, salt and baking soda.
- In a large bowl, mix the shortening, sugar, banana, eggs, and walnuts (and vanilla if using).
- Add the combined dry ingredients and stir just until the batter is thoroughly blended.
- Do not overbeat as that will make your bread tough.
- Pour into a prepared pan and bake for about 65 to 70 minutes or until a skewer inserted in the center of the bread comes out clean.
- You may have to cover the bread with foil at some point during the baking to prevent over browning.
- Remove from the oven and let cool for about five minutes in the pan, then turn out onto a rack to finish cooling.