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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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My grandma's recipe, which still makes the best banana bread I've ever had. Dense, moist and delicious. Grandma uses empty aluminum cans to bake the bread, and gets great little rounds. Yum. The riper the bananas are, the better the bread tastes. Ingredients:
2 cups flour |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 cup sugar |
1/2 cup shortening |
2 eggs |
1 cup banana, mashed |
1/2 cup nuts, chopped (optional) |
Directions:
1. Sift together the flour, baking powder, salt and baking soda. Set aside.
2. Add sugar to shortening, creaming well.
3. Blend in eggs, one at a time, beating well after adding each one.
4. Stir in mashed bananas.
5. Add the wet mixture to the dry ingredients, blending well.
6. Stir in the nuts.
7. Turn into a 9x5x3 loaf pan, well greased on the bottom.
8. Bake at 350 degrees for 60-70 minutes.
9. Cool before slicing.
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