Tuesday, June 26, 2012
I got an amazing deal on bananas at the store and I couldn't pass them up, they were only $.09 a pound! you better believe I bought all that I could and then worried about what to do with them all. I froze some of them to use in baked goods and for smoothies later, and some I immediately turned into banana bread.
I have this huge bread pan, I'm not even sure what size it is, that I like to make quick breads in. You see when I use this massive behemoth to make bread in, we can eat some of it and the rest I can slice and freeze to use later in lunches or for snacks. I'm all about making my life easier whenever I can and making a huge batch of quick bread makes a nice way to add some love to those lunches without a lot of fuss on my part!
This recipe is e-a-s-y and so delicious, always moist and definitely banana flavored! Like most of my most loved and treasured recipes this one comes out of our family cookbook and is the only recipe I have ever used. Ever. It's seriously that good!
1/2 cup shortening (crisco type)
1 cup sugar
3-4 very ripe bananas
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
Mix shortening and sugar together until fluffy and light. Stir in eggs and beat until very pale yellow. Add bananas, baking soda, salt and flour and mix just until everything is moistened, do not over-mix. Pour into a greased bread pan and bake for about 1 hour at 350 degrees. Let the pan cool for 15 minutes and then remove the loaf from the pan. Let cool completely before slicing (yeah right). It really is best if you can let it sit wrapped in a clean, dry dishtowel overnight before you eat it, but we hardly ever make it that long!
Now, this time around I made a few muffins out of a little batter so my little people wouldn't have to wait so long to have a snack, but it's not something that I ordinarily do. Oh, and those banana slices on the top? They might look pretty but every. single. one. of my kids complained about having "hot nana" on top of their muffin. Just a warning :)