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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe calls for buttermilk- something I had never had in banana bread. I think it is probably what makes this bread so yummy. This freezes well. It looks complicated, but really isn't. I just use my kitchenaid and don't even mash the bananas. Ingredients:
1/2 cup butter flavor shortening |
1 1/2 cups sugar |
2 eggs |
1 cup ripe banana (2-3 med, mashed) |
1 teaspoon vanilla |
2 cups self rising flour |
1/2 cup buttermilk |
3/4 cup pecans (chopped) (optional) |
1/4-1/3 cup mashed ripe banana |
1 1/4 cups powdered sugar |
1 teaspoon lemon juice |
1/3 cup chopped pecans (optional) |
Directions:
1. In a large bowl cream shortening, and sugar until light and fluffy.
2. Beat in eggs.
3. Blend in bananas and vanilla.
4. Add flour alternately with buttermilk -beating well after each addition.
5. Fold in pecans if using.
6. Pour into two greased loaf pans.
7. Bake at 350 degrees for 45-55 minutes or until toothpick comes out clean.
8. Cool for 10 minutes before removing from pans to wire rack to cool completely.
9. For topping: Combine banana, powdered sugar and lemon juice in a small bowl. Spread over loaves and sprinkle with pecans.
10. *Note* To sub All purpose flour for self rising flour place 1 1/2 t baking powder and 1/2 t salt in a measuring cup. Add all purpose flour to make 1 Cup.
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