|
Banana Bread
|
|
Both my grandma and my mom used to make this bread, so I asked for the recipe when I started cooking for myself. I imagine they got it from a Betty Crocker or Better Homes & Gardens cookbook.
Ingredients
MOIST
-----
2-3 ripe bananas
1/3 cup shortening
1/2 cup sugar
2 eggs
DRY
---
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
OPTIONAL
--------
1/2 cup chopped walnuts
Cooking
- Preheat oven to 350 degrees.
- Grease or spray a small (9 1/2 x 5 x 3) loaf pan with non-stick cooking spray.
- In a small bowl, mash bananas with a potato masher.
- In a separate bowl, combine dry ingredients.
- In a medium bowl, cream shortening and sugar. Add eggs and beat well.
- To the eggs and sugar mixture, add a third of the mashed bananas and mix well. Then add a third of the dry ingredients and mix again. Continue until all bananas and flour are mixed in. Note: Adding dry ingredients to moist ingredients makes your dough stiffen. By combining them slowly, it becomes more managable for you to stir the mixture. Make sure you end with flour last else the dough will seem too moist.
- If using nuts, stir in mixture.
- Pour mixture into prepared loaf pan.
- Bake 40-45 minutes at 350 degrees.
- Cool on wire rack.
While stirring dry ingredients into the mix, stir slowly while scraping the outsides of the bowl. This will prevent the flour from giving you a dusting!
The best way to test if loaf is baked all the way through is to stick a toothpick or fork down the top center. If it comes out "clean" (no moist dough sticking to the toothpick or fork), it is done.
More baking tips
Return to:
