Banana Bread

READY IN: 1hr 10mins
SERVES: 16
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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