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This is the best banana bread I've ever had. The recipe comes from my mother-in-law. She has shown up at our house more than once with a freshly baked loaf. I think there are 2 secrets to this recipe: 1) butter flavored shortening, and 2) wrap in foil RIGHT after removing from the oven.
Next time you forget to eat those bananas on your counter, whip up this little gem. And served with a little pad of butter, yummers.
Gail's Banana Bread
1 cup sugar
1 1/2 cup smashed bananas (usually 3-4 bananas)
1/4 cup butter flavored shortening
2 eggs
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nuts (optional)
Whisk together the flour, soda, and salt in a medium bowl and set aside.
In a large bowl, mix sugar, bananas, and butter in a mixer until combined. Add eggs. Gradually add flour mixture to wet ingredients until fully incorporated.
For Muffins: Lightly butter muffin tin or use liners. Divide batter evenly (2/3 full) and bake at 350 degrees for 30 minutes or until golden brown and toothpick comes out clean. Makes 12 regular sized muffins.
For Loaf: Lightly butter a loaf pan and pour batter into pan. Bake at 350 degrees for 50 minutes. Makes 1 loaf.
The TRICK to keeping the muffins/bread moist and delicious: As soon as you remove from the oven, remove from loaf/muffin pan, and place in an airtight container or wrap in foil. This traps all the moisture making the bread more dense too!
Source: Gail, my mother-in-law
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