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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I formulated this recipe for large families (we have 6 children), but it can easily be cut in half. It makes 3 large loaves or 10-12 mini loaves (which are awesome for gift giving at Christmas time!) It also incorporates oatmeal for additional fiber (heheheheh.....kiddo's have no idea how good it is for them!) Ingredients:
1 cup sugar |
1/2 cup shortening |
1/2 cup softened butter |
2 teaspoons vanilla |
4 large eggs |
6 large very ripe bananas |
1 cup buttermilk (see tip below) or 1 cup sour milk (see tip below) |
3 cups all-purpose flour |
1 cup quick oatmeal |
2 teaspoons baking soda |
1 teaspoon salt |
1 1/2 cups coarsely chopped walnuts or 1 1/2 cups pecans |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare pans by greasing with shortening and dusting with flour. If you use spray (such as PAM) you will risk bread sticking to the pan when it is time to turn out the baked loaves. Been there - done that - not gonna do that again.
3. In large mixing bowl, cream shortening, butter and sugar together until light and fluffy. Blend in vanilla. In separate bowl, mash bananas and then add to creamed mixture in mixing bowl. Add eggs, one at a time until thoroughly incorporated.
4. TIP: If you do not have buttermilk on hand, then make some sour milk by adding 1 tablespoon vinegar to 1 cup milk. This will curdle the milk. Set aside.
5. In another bowl, mix together the flour, oatmeal, baking soda, salt and walnuts (or pecans). NOTE: nuts that are coarsely chopped turn out a better product than nuts that are processed in a food processor.
6. Begin adding flour/oatmeal mix to creamed mixture a cup at a time and alternate with adding the buttermilk (or sour milk) - mixing each addition until just moistened (should have no dry ingredients stuck to bowl).
7. BAKING TIP: Loaves bake more evenly if placed on racks that are in the center of the oven, not the bottom.
8. IF BAKING LARGE LOAVES: Divide batter between 3 large loaf pans. Large loaves bake for 1 hour and 10 minutes - when timer goes off, insert toothpick just off-center of each loaf to check if it is done (should come out clean). Cooking time varies, so if not done, bake 5 minutes longer and check again. Continue at 5 minute intervals until done.
9. IF BAKING LITTLE LOAVES, divide batter between 10-12 mini pans. Bake 20 minutes and check to see if done using same method above and continue to bake at 3 minute intervals until done.
10. When finished baking, let large loaves sit in pans 5 minutes and then turn them out to finish cooling. For the mini loaves, you can turn them out after 5 minutes, too - or you can keep them in their pans for gift giving.
11. Please note that the recipe format of this site for servings, yield and baking times does not give a choice for adding more than one of each (in the case of a recipe that offers different choices in preparation/baking) - so I could only add 1 choice for the servings, yield and prep/cooking time. Variations for different baking pans, etc., are reflected in the recipe itself.
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