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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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I LOVE banana bread. So, I have made it for many years. I am always looking to get the flavor just perfect! I use old bananas. The upscale produce shop won't sell them, so I usually call and see if they have any. That way I can use them right away AND they sell them to me super cheap! I usually bake around 150 mini loaves to include in my Christmas Goodies Bags. I like my recipes to have measurements for items, sizes for pans, and baking directions. So you will find all of that in this recipe that I have finally decided I have tweeked it right down to d-e-l-i-c-i-o-u-s. Ingredients:
2/3 cup butter flavered crisco |
1 cup sugar |
2 eggs |
1 1/2 cups mashed ripe bananas |
1/3 cup water |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1/2 teaspoon vanilla (real) |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 2/3 cups flour |
1/2 cup coarsely chopped walnuts |
Directions:
1. Preheat oven to 350 degrees.
2. Cream together Crisco and sugar.
3. Add eggs, one at a time, blend thoroughly.
4. Add to mixture the mashed banana and water, blend.
5. Add all remainly dry ingredients, blend with mixer thoroughly.
6. Now add flour and scrape sides of bowl mix until well blended.
7. Add in walnuts and stir again.
8. Spray the BOTTOM only of what ever pan you have decided to use (I generally make mini loaves).
9. Fill the pan between 1/2 and 2/3 full.
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