Simply the Best Above All the Rest Banana Bread

"My mother used to make this banana bread for us often. I have fond memories of waking up in the morning to smelling mom's homemade banana bread baking in the oven on a cold rainy day...AHHHH!!! She would cut off a big slice and place it on a napkin and off to school I went with a WARM piece of mom's LOVING homemade Banana Bread! I seached here to see if anyone else had the same recipe and I noticed that my mom's recipe has one ingredient different from everyone elses and I think it is the secret ingredient why my mom's recipe is Simply the Best Above All the Rest Banana Bread! Here is the recipe In Loving Memory of My Mother who passed away May 31, 2009...Mom I Love you thanks for the fond memories!!!"
photo by SoCalCookerGal photo by SoCalCookerGal
photo by SoCalCookerGal
photo by Owen B. photo by Owen B.
photo by Laura B. photo by Laura B.
Ready In:
1hr 10mins
1 loaf




  • Preheat oven to 350% and grease a loaf pan.
  • In a large bowl cream together the Shortening and sugar. Then add in the eggs and mix. Now add in your mashed up bananas(the blacker the skin on the bananas the sweeter the bananas will be) and add the Vanilla.
  • Now mix in the flour, baking soda and salt.
  • You do not need a hand mixer mix everything with a spoon.
  • Pour the batter in the greased loaf pan and place in the oven for 1 hour or 45 minutes depending on how hot your oven gets. Test the middle with a toothpick. You should have no batter on the toothpick that means its done.
  • SPECIAL NOTE: Make sure your bananas are over ripe. The blacker the skin is the better!
  • Now for the Secret ingredient -- it is the shortening. DO NOT substitute the shortening for butter or anything else. I promise this is what makes the crust so brown and YUMMY! I'm not a big fan of using shortening except I make an acception to this recipe.
  • I hope you enjoy this recipe as much as I have through the years =).

Questions & Replies

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  1. I made this twice. Both times it burned around the edges and did not cook in the middle. It overflowed in the loaf pan and I used a large one. I would think you could easily get two loafs out of this if you increased the recipe by 1/3. I made a mess in the stove twice, next time I will make a little bit more and make two. What did cook was good, but way too much batter for one loaf pan.
  2. Awesome recipe! Was a bit thick, a few of my bananas were a bit on the small side: so I added two more bananas and 1/2 cp H2O. Hit the right texture and made some of the fluffiest lightest Banana Walnut Chocolate chip muffins I’ve ever made! First time using shortening will not be the last!! Even the wife had to admit to it, and after first bite no less lol
    • Review photo by Owen B.
  3. Just made your banana bread. I found if you put bread in a cake pan rather than a bread pan it will cook faster. I usually do my family receipt but couldn’t find it so I tried yours. It is similar but only one egg. Sometimes I add a little apple sauce a couple of tablespoons. Watching the time. Will let you know how it comes out. Thanks
  4. So glad you posted this recipe. Found this year's ago in a very very old cook book my mamaw gave me. Recently moved and cook books are still packed away somewhere. This is the best banana bread ever. My family wouldn't want it any other way. Ty again for posting this.
  5. It's still cooking.... It's been 1 hour and 15 mins so far- I think I will go back to my old recipe-I usually use butter for my recipes- maybe that's why it's taking so long- seems like when the middle will be cooked the edges will burn....
    • Review photo by Laura B.


  1. This may seem trivial, but I thought I'd let you know anyway. At the end when you're referring to the importance of using shortening, it should say that you make an "exception" instead of "acception". :)


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