My grandsons, Noah and JD love banana bread, I think they’re following the family tradition. This recipe for banana bread is a classic that appears in several cookbooks in my collection as well as all over the web. You can make 2 loaves and freeze one for later. I follow the original recipe except for the addition of baking spices, like cinnamon but that is optional.
5-6 ripe medium size bananas
2 & 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup vegetable shortening, I like Spectrum organic all vegetable shortening
4 large eggs
1 cup chopped walnuts
1 teaspoon baking spice, Penzey’s brand, or cinnamon, optional
Preheat oven to 350°. Lightly butter and flour two 8 &1/2 x 4 & 1/2 loaf pans.
1. Mash the bananas with a fork in a medium bowl, you should have about 2 cups.
2. Sift the flour, baking soda and salt into a medium bowl.
3. In a large bowl, using a rubber spatula, mix the sugar and shortening together to form a stiff paste, 1 minute. Beat in the eggs, one at a time, mixing well after each addition. Mix in the mashed bananas until well combined. Stir in the walnuts. Add the flour mixture and stir until just combined. Don’t over mix or worry about a few lumps. Spread batter into prepared pans.
4. Bake for 1 hour, until a tooth pick comes out clean, bread pulls away from sides of pan and top looks brown.
5. Transfer to a wire rack and cool in pans for 20 minutes. Loosen bread by running a knife along edges and turn out bread to finish cooling on the rack.
The loaves will last for several days if they are wrapped in plastic after they are completely cooled. Also, The loaves don’t come out as well if baked in larger loaf pans.