Banana Bread

"This is a recipe my mother uses. Her hometown grocery store actually gave her too-ripe bananas to bake this bread and sell in their store. My friend, Amy, would say this is her family's most-requested treat from "Aunt Becky"."
photo by Chickee photo by Chickee
photo by Chickee
photo by FancyCat photo by FancyCat
Ready In:
1hr 10mins
2 loaves




  • Preheat oven to 350 degrees.
  • Cream shortening, sugar and egg. Add mashed bananas and sour milk. Note: To make sour milk, I place a drop of distilled vinegar in the bottom of the measuring spoon and fill the rest up with milk.
  • Sift dry ingredients and add to banana mixture, mixing carefully.
  • Divide the batter in half. I like to add nuts to one loaf, cranberries to the other or just make one or both plain.
  • Pour batter into two greased loaf pans.
  • Bake for 45-50 minutes or until a toothpick or cake tester inserted in the center of each loaf comes out clean.
  • When done, remove from oven and cool on a wire rack for 1-2 hours.
  • To remove bread from pan, carefully turn pan upside-down and place hand under loaf to catch.
  • Cut into 1/2-inch slices and serve with or without butter spread.
  • Store in air-tight container. The bread will keep for up to five days.

Questions & Replies

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  1. Great bread! Unfortunately I wasn't able to put much cinnamon in as I ran out which was a shame, I can tell it would have really added something. The only complaint I have was that they seemed quite short- perhaps my pans are too long. Good texture and taste though, love it with butter. Thanks!
  2. This easy to make banana bread is OUTSTANDING! I've made it for several different occasions, including for my picky 3 yr old son with a nut allergy- we just leave out the walnuts! Thanks, Aunt Becky for a WoNdErFuL treat!!!!!!! :)


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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