Who doesn’t love banana bread? Especially when it is hot and fresh. With coffee or with ice cream, it’s one treat that is hard to say no to.
With all the ripe bananas accumulating in our freezer, we needed to make room and use them up. One of my co-workers, Tammy, often makes delicious banana bread and brings it in to share with everyone at the office. I decided it was time to ask her for her recipe so could free up some of our freezer space. Luckily enough for me, she was happy to share her recipe.
At the end of the recipe, I’ve included a few other additions/substitutions that i found recommend on a few recipes sites. I haven’t tried any of them, so I can’t attest to how good or bad they are. As we get a chance to make them, I try to come back and report how they worked out. Until then…. Enjoy!
- 2 cups Sugar
- 1 cup Shortening can substitute vegetable oil
- 4 Eggs tempered, soak in hot tap water for 5 minutes
- 2-6 Bananas very ripe
- 2.5 cups Flour
- 1 tsp Salt
- 2 tsp Baking Soda
- .5 cup Nuts optional
- .5 cup Chocolate Chips optional
- Mix sugar and shortening until light and fluffy. Add well beaten eggs. Add bananas
- In a medium bowl, combine dry ingredients. Add nuts to dry ingredients. Stir then add to the banana mixture. Mix gently – folding the flour in, only until combined.
- Bake at 350 for 15 to 20 minutes for muffins or 45 minutes for loaf pans. (I bake for 55 minutes for 9 x 13 pan.)
- 1/2 cup plain/vanilla yogurt or sour cream to make it more decadent
- 1 tsp vanilla extract
- pinch of cloves and/or cinnamon
- substitute rolled oats for half the flour