For a tested and approved banana bread that uses butter instead of shortening, please see our recipe for Easy Banana Bread.
- 3/4 cup shortening
1 cup sugar
2 large eggs - lightly beaten
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 large very ripe bananas
3/4 cup walnuts - chopped
Preheat the oven to 350 F. Grease and dust with flour a 9x5x3" loaf pan.
In a medium bowl, with an electric mixer at medium speed, cream together the shortening and sugar until light and fluffy.
Beat in the eggs.
In another bowl, sift together the dry ingredients, and add to the creamed mixture.
Mash the bananas well, and add, along with the walnuts, to the batter.
Mix only until ingredients are combined; batter will be thick.
Spoon the batter into the prepared pan, and bake at 350 F for an hour, or until well browned on top, and loaf tests done.
Turn loaf onto wire rack to cool completely.
Wrap the loaf in aluminum foil, and refrigerate or several hours for easier slicing. Freezes well.
HINT: When using sliced bananas in any recipe, you can prevent them from turning brown by marinating them for a few minutes in the juice of any canned fruit or in a little lemon juice.
A delicious way to use up overripe bananas. Chopped walnuts add additional flavor and texture to the bread.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 51. Submitted 4/24/2002.