There are a lot of really great recipes out there for banana bread, and I’ve tried many of them over the years! That is, until my good friend (and neighbor!) brought her favorite to our house one day several years ago. Her recipe is from her grandmother and we loved it so much that I’ve been making it ever since.
I don’t know about the rest of you, but I make banana bread fairly often as I seem to constantly have overripe bananas on hand and I hate to throw them away! I’m so happy that my friend agreed to let me share the recipe with you because it is simple and so very delicious! I’m going to show the original recipe and then I will share some things I sometimes do differently to change things up a bit from time to time.
1/2 C shortening
1 1/2 C sugar
2 C flour
1/4 tsp baking powder
3/4 tsp baking soda
1/4 C sour milk *(more on this later!)
1 tsp vanilla extract
1 C mashed banana (approximately 3 medium)
Preheat oven to 350. Spray a bread pan with cooking spray. I also put a piece of parchment paper into the pan and then spray that, which helps when lifting the bread out after baking and ensures ALL of it will come out!
Mix the flour, baking powder and baking soda together in a medium mixing bowl.
Add the shortening and sugar to bowl of mixer (I make this in my Kitchen Aid mixer but you could use a hand mixer or stir by hand)
Mix on low until combined then add eggs one at a time. I add the vanilla extract to the sour milk and add those in together. I then add the dry mix a bit at a time until it is all incorporated but not over mixed! Lastly add the mashed banana and mix until just combined.
Fill bread pan with batter and bake at 350 for approximately one hour or until cake tester inserted into center comes out clean. My oven is tricky and it sometimes takes me 1:10-1:15.
Now for some notes…
Some of you may be wondering about the * sour milk. I measure out the milk then add a capful of vinegar and let it sit while I prepare the dry ingredients. If I have buttermilk on hand I use that.
I like to add a half cup of oats and two or three tablespoons of flax seed to the recipe sometimes to make it a bit healthier. I mix the oats in my food processor to a flour-like consistency, but you could just add the oats whole also.
I add these to the dry ingredients.
Banana tips: Once the bananas on my counter are too ripe to eat, I put them in a ziploc bag and put in the fridge or freezer until I am able to make bread. They last for several days like this and don’t ripen any further. OR…, if your family is begging for banana bread but your bananas aren’t ripe enough yet, just gently knead them inside the peels until they turn mushy and they work just as well!
You can add chopped walnuts to the batter, or my husband’s favorite, chocolate chips, if you wish! I hope you try to make this bread because I know you will love it! Let me know how it goes or if you have any questions!