I present to you my Great-Grandmother's banana bread recipe. I made anywhere from 8-12 loaves a week up at Stout's Island Lodge for the continental breakfast (and Don, my Executive Chef, usually ate at least one loaf a week), and gave out the recipe at least a dozen times. It's best right out of the oven, with a nice crust to it, add a little unsalted butter, and you will achieve total enlightenment. It's not a very touchy recipe, either. I've overcooked it by a half hour and it still came out moist and delicious.
Preheat oven to 300 fahrenheit
1/2 c Shortening
3 Bananas (very ripe)
1 1/2 c All-Purpose Flour
1t. Baking Soda
- Cream together the sugar and shortening.
- Add eggs and buttermilk, whisk together until combined and smooth.
- Mash bananas with a whisk until they are a chunky paste, add to wet mix.
- Sift in flour and baking soda to prevent chunks.
- Fold together until just combined, and pour into a loaf pan.
- Bake for 80-90 minutes
Yeah, it contains shortening. Get over it. It's the secret (I think) to how moist this bread is, and it's total comfort food. I'm all for eating as healthy as possible, but everything in moderation. Live a little.