Whatcha Makin' Now?: Gail's Banana Bread

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Tuesday, March 19, 2013

Gail's Banana Bread

Gails Banana Bread - 2 TRICKS to making the best banana bread! You might be surprised!


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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.

Gails Banana Bread - 2 TRICKS to making the best banana bread! You might be surprised!

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.


Gails Banana Bread - 2 TRICKS to making the best banana bread! You might be surprised!

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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Gails Banana Bread - 2 TRICKS to making the best banana bread! You might be surprised!

9 comments

  1. Yum I love banana bread ... this looks delicious.

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  2. Don't you just love it when family shares awesome recipes? Thanks so much for the great foil tip, too. Never would have thought of that. Thanks Gail {aka Mom-in-law}!

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  3. Wow!!! These look delicious!! Will try them as soon as I can

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  4. I am in Australia. Do you know where I can purchase butter flavoured shortening or an equivalent?

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    1. I did a little searching. Shortening is a 100% fat so look for something in the baking isle that says 100% fat. Someone mentioned Copha(?) on a message board. Does that sound familiar?

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    2. Thanks Chelsea. I am familiar with purchasing shortening in Australia. I had never heard of butter flavoured shortening. Maybe I just use regular shortening and add butter flavour to it?

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    3. You might want to do 1/2 real butter and 1/2 shortening instead. The butter flavor could work too, I'm just not sure how strong that would/could make it. Keep me posted on the result if you make it! Make sure to wrap it in foil right away; I love how that makes it really moist and dense.

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  5. Why not just use butter? And do you melt the shortening/butter? The recipe does not say.

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  6. You could use normal butter, but I like to stink to Gail's recipe and do the butter flavored shortening. You do not melt the shortening; it's already soft so it will mix right in!

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