If you’re anything like me, periodically you end up with a few over ripe bananas that just didn’t get eaten in time. In my kitchen it happens a little more often than I’d like, that’s for sure.
That usually motivates me to bake those soft, brown, inedible-as-they-are bananas into SOMEthing. I’ve tried cakes, bars, breads. I’ve mixed in spices, nuts, coconut, and chocolate — not all in one recipe, of course.
Some tasty banana treats have been created, but I always go back to basic banana bread as my favorite.
This recipe is my mom’s. She’s been baking it for years, probably before I was born. It never disappoints and is a basic, but sure success. You’ll love it warm, just out of the oven, but if you can exercise a little self control, it will be even better the next day!
Banana Nut Bread
printer friendly recipe
5 ripe bananas
1 cup shortening
2 cups sugar
4 cups flour, sifted
2 teaspoons baking soda
1 teaspoon salt
1 cup walnuts, chopped (and optional, of course)
In a large bowl beat the eggs until thick. Add the bananas one at a time and beat until smooth and liquid.
In a second bowl, cream together the shortening and sugar until fluffy. Beat in the egg-banana mixture. Sift the flour with baking soda and salt. Add to the creamed mixture. Stir in the walnuts.
Bake in two well greased loaf pans for 60-70 minutes or until a toothpick inserted into the middle comes out clean. (I actually like to underbake these loaves just a tiny bit so the center is just a little soft. Do what you like!)
Cool for 10 minutes. Turn loaves out onto racks to cool.