Wednesday, March 14, 2012
And the truth is, he was right. The closer the bananas are to spoiling (without being moldy or really spoiled of course) the more flavorful your bread will be. You can hurry it along sometimes by mashing your bananas and letting them sit open to the air for an hour or two.
Grandma's Banana Bread
3 bananas - mashed
1/2 c. shortening
1 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
1/2 c. chopped nuts (if desired)
Mash bananas and set aside. Cream shortening and sugar. Add eggs. Stir in bananas. Add dry ingredients and vanilla and mix well. Add nuts if desired.
Divide batter evenly into 2 well-greased 9x5 inch loaf pans. Bake at 350* for 30-40 minutes until a toothpick inserted in the center comes out clean. Let set 10 minutes before cutting. Good warm or at room temperature.
This recipe works very well when doubled.