This is the perfect time of year to be in the kitchen baking something wonderful, not to mention a great time to sit back in a fluffy chair sipping cider and nibbling on this incredible bread.
This is the banana bread we used for April’s wedding and then again for Lyndi’s baby shower. It really is that good. People ask if I give this recipe out…apparently, I do.
I’m not a big walnut fan so you’ll notice they’re missing.
It’s positively perfect and no dopey nuts.
Ingredients
1/2 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cups flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 cup very ripe banana- mashed
cinnamon sugar
Cream together shortening and sugar. Add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana. Grease a 9″x5″x3″ pan. Pour about 2 tsp of cinnamon sugar into the bottom of pan and tip pan back and forth and sideways to coat the bottom and side of pan with the cinnamon mixture.
Pour bread batter into prepared pan. Place on a cookie sheet and bake at 350 degrees for about 45 minutes or until you can just tell it is done. You can poke a toothpick in the center to make sure. If it comes out clean the bread is done. Try not to over cook it. Remove from pan as soon as you can and let it cool on rack. Brush top with butter and sprinkle cinnamon sugar on top.
- ½ cup shortening
- ½ cup sugar
- 2 eggs
- 1-3/4 cups flour
- 1 tsp baking powder
- ½ tsp soda
- ½ tsp salt
- 1 cup very ripe banana- mashed
- cinnamon sugar
- Cream together shortening and sugar.
- Add eggs and beat well.
- Sift together dry ingredients; add to creamed mixture alternately with banana.
- Grease a 9"x5"x3" pan.
- Pour about 2 tsp of cinnamon sugar into the bottom of pan and tip pan back and forth and sideways to coat the bottom and side of pan with the cinnamon mixture.
- Pour bread batter into prepared pan.
- Place on a cookie sheet and bake at 350 degrees for about 45 minutes or until you can just tell it is done.
- You can poke a toothpick in the center to make sure.
- If it comes out clean the bread is done.
- Try not to over cook it.
- Remove from pan as soon as you can and let it cool on rack.
- Brush top with butter and sprinkle cinnamon sugar on top.
MMMMMMMMMMMMMMMMMMMMMMMMMM. Make me some!
Yummy!!! Thanks, I needed that!
Freaking days… I must be starving because I’m pretty sure I just want a pan just that full!!! I would take it into my room and just eat it for the rest of my life… or the rest of the day! I wouldn’t be able to ration it for the rest of my life. Oh… and don’t go looking for the cream cheese… because that will be in my room as well! 😉 YUM!!!
I take it you don’t like dopey nuts? What about perky nuts? Throw em in there for me pretty pleeeeeeeeeze?
The secret to this is the cinnamon. I made some for my FHE brothers once up at BYU-I and they didn’t even realize it was “just banana bread” because they said “no way, it’s better than that!” That cinnamon trick also works with zucchini bread too. Trust me on this. It’s fabulouso.
Ok…I’m needing this about now.
sigh…
Not a chance. You’re on your own with the nutty bread. Blaugh.
:]
Made this not too long ago. SO great! 😀 Still in love with it.