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Banana Bread

I’ve been making this banana bread recipe from the Better Homes & Gardens cookbook for many years now. This is the recipes my mom always used. I made a loaf as a Christmas gift this year. A nice thing about this bread is that you can freeze it. I also like to add a bit more bananas than the recipe calls for. I usually add 3 bananas. This makes for an especially moist bread. I also love how this bread cracks at the top while baking. Here’s the recipe:

1/3 cup shortening
½ cup sugar
2 eggs
1 ¾ cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon soda
½ teaspoon salt
1 cup mashed ripe banana
½ cup chopped walnuts

Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts.
Pour into well-greased 9x5x3-inch loaf pan. Bake at 350 for 45 minutes or until done. Remove from pan; cool on wire rack.


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