Recipe: Banana Bread

by GettingFreedom on September 14, 2009

Every single time I make banana bread, as soon as it comes out of the oven, I have to slice off a hunk and devour it, right then. Not sure why, but there is just something about that first, piping hot slice of homemade banana bread.

I got this recipe about 7 years ago from my former boss’s wife, and I’ve loved it ever since. I’ve been able to easily sub in some whole wheat flour, and it turns out just as good–if not better!
*Sorry this post is lacking pictures! The bread was gone before I knew it.

Banana Bread
2/3 cup shortening
2 ½ cups flour (Can use whole wheat)
1 2/3 cup sugar
1 ¼ tsp baking powder
1 tsp baking soda
1 tsp. salt
3/4 cup buttermilk **TIP** If you are a raw milk drinker and have some milk that is past it’s prime and soured a bit, Do not throw it out! It works perfectly here.
2 eggs
about 3 mashed bananas. {You can use more or less, according to your taste. We love lots of bananas in our bread–so I usually use 3-4 bananas.}
In a mixer, cream your shortening. Add in the flour, sugar, baking soda, powder and salt. Beat for 2 minutes.

Add in the buttermilk (or soured milk), eggs, and mashed bananas. Beat again until fully combined.
Bake at 350° for about 45 minutes (or until a toothpick comes out clean).


Now, see if you can wait until it’s cooled to slice it. :)

This week for our snacks, I am doubling this recipe and making it into muffins. I scored many pounds of bananas and need to use them up. This is that perfect recipe for using up those browning bananas and the milk that is past it’s prime.

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