Got a big bag of bananas today at the grocery store for $1.49. I love when I can get that bargain! This means banana bread! I recently made a couple of loaves and they were gone almost before they came out of the oven...my daughter and husband almost came to a wrestling match! This time, I baked a couple of loaves for the company we're having this next week. I'm going to wrap it and store it in the downstairs fridge so no one will eat it!
I had a bunch of leftover bananas even after baking two loaves. I peeled them, cut them into thirds, put the over ripe ones in a freezer bag for future bread and smoothies and then dipped the rest in chocolate that I bought after easter! They are in the freezer for tonight after the pool!
Here's my recipe for banana bread. I've used this recipe for 20 years. Got the recipe from the Thomas family recipe book my mom gave me in 1988 for Christmas. Must have been a fund-raiser book, I enjoy it and use it a lot!
1 3/4 cup flour
1 1/4 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2/3 cup sugar
2 eggs (one at a time)
1/3 cup shortening/butter
1/2 cup chopped nuts - I use pecans
2-3 cups (1 cup) mashed bananas
Add dry ingredients and pour in 1 greased loaf pan. Bake at 350 degrees Fahrenheit for 55 minutes. I double and make 2 loaf pans at one time. Let cool 10 minutes then turn out onto a cooling board.
This bread freezes well. let cool completely before wrapping and freezing