My Mom’s Banana Bread

My Mom gave me this recipe when I still lived at home. I have played with it and changed it a little bit, but it’s still my Mom’s recipe. The bananas for this recipe are best when they are old, brown and mushy. I let my bananas sit out for at least a week. If I’m not ready to bake bread that day, I put them in the freezer. If they have been frozen the flavor is even better. After they have thawed they have a strong banana liquor scent and flavor. This is awesome for the bread.

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 1 Loaf of bread

Ingredients

• 1  cup  mashed banana (1-2 bananas)
• 2  cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons cinnamon
• 1  teaspoon nutmeg
• 1⁄2 teaspoon ginger
• 1⁄2 cup sugar
• 1⁄2 cup brown sugar
• 1⁄2 cup  butter flavored shortening  stick
• 2  eggs
• 2  teaspoons vanilla

Directions

1. Mix flour, baking soda, salt, cinnamon, nutmeg and ginger. and shortening. Beat bananas with eggs, sugar, brown sugar shortening sticks and vanilla separately to form a lumpy liquid, not too smooth. Mix with bread batter by hand. Add more cinnamon or nutmeg if the flavor is needed. Bake in a well-greased bread-baking pan at 350 for 50 minutes to 1 hour.