I don’t know about you, but I’m a sucker for banana bread recipes. I must’ve tried about 10 in the past couple years. I have some that are healthier than others, some that add other fruits, some with chocolate chips (and some that are 100% chocolate!) and others because I like experimenting. A couple of them I rotate through. I haven’t yet gone full test kitchen (or food blogger? haha) and made several batches to compare at the same time yet, it’s more decided by what sounds good and what ingredients I have in the kitchen.
In spite of all these rotating versions I have, I’ve never given up on my mom’s recipe. It tastes like childhood to me. Some of my favorite quiet moments as an adult are sitting at my kitchen table with a slice or two of banana bread, a cup of coffee, and my Bible in the morning before work and life start moving.
Although it cracks me up to look at the ingredients (this is singlehandedly the reason I usually have crisco in the house), I still choose this one more often than not. And for that reason, I had to share it with you today. Think of it as a throwback.
P.S. If someone can tell me what to substitute to not use that much shortening but not change the flavor or texture or richness, I will love you forever. I haven’t found another recipe that hits the spot the way this does. Comment below and educate me on food chemistry.
Start with vegetable shortening (Crisco). Cream it up, then add sugar.
While the sugar is combining, mash the bananas with a fork and beat the eggs. Once the butter & sugar are well beaten, add eggs and bananas to the mixer.
Weird consistency, but so far so good.
Add your (sifted) flour, salt and baking soda.
Mix on low until fully combined, but keep a close eye to not overbeat.
I always make enough for two loaves. Bake for 45-50 minutes or until a toothpick comes out clean when inserted in the middle.
Once you remove them, let them cool in their loaf pans for 20-30 minutes.
They come out this rich light brown color, and make the house smell heavenly.
Cut a few slices for yourself immediately and eat. On a plate with butter or straight from the cutting board, I’m not that picky!
CLASSIC BANANA BREAD
makes 2 loaves
- 1 cup shortening
- 1 1/3 cup brown sugar
- 4 eggs, beaten
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 cups mashed bananas (about 5)
- pinch of salt
- Preheat oven to 350°F.
- Cream the shortening on high for 2 minutes, then add sugar. Mix well.
- Add the bananas and eggs and combine.
- Add the dry ingredients, sifting the flour. Beat on low until just combined.
- Grease 2 loaf pans and divide batter between them.
- Bake 45-50 minutes, or until tops are golden brown and a toothpick inserted in the middle comes out clean.
- Let cool in the pans for 20-30 minutes before removing or cutting.
What recipes do you keep coming back to, no matter how many variations you try?
all images copyright Teaspoon of Nos