Banana Bread

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Serves: 8-10,Yield: 1.0loaf

    • About This Recipe

    “I have made this bread for Christmas for the last 25 years. It makes a wonder food gift and will add so much to your holiday meals.”

    Ingredients

  • 1cupsugar
  • 1/2 cupshortening
  • 3bananas, mashed
  • 1teaspoonvanilla
  • 2eggs
  • 1 1/2 cupsflour
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1/3 cupwalnuts, chopped

    • Directions

  • Mix all the wet ingredients together until smooth.
  • Add the dry ingredients and mix well.
  • Fold in the nuts.
  • Pour into a greased loaf pan.
  • Bake at 350 degrees for one hour.
  • ——–ForMuffins———.
  • Fill liners 3/4 full and bake 350 degrees for 25 minutes.

    • Reviews

  • “I made this recipe on the weekend. It was great. I used butter shortening. Everyone loved it.”

  • “I have been looking for that banana bread recipe that would take me back to my grandma’s kitchen.i found it!!This recipe is so simple , my 9 year old son loves to make it for friend , family and his teachers .”

  • “I agree with Melou on the temp, it should be 350 F not 325 F. I also agree with the other chef that used the butter flavored shortening. It makes it flavorful and moist 🙂 I’ve made this recipe three times now so it’s the one I go to now :-)”

  • “This did not come out well for me at all.I had made it into muffins.They were dry and bland.I had wanted to try something new.I think I’ll stick to the recipe I had.The prep was about the same, but mine has some oil in it, and a touch of corn syrup.It envelopes the banana flavor more, and makes it moister.Marianna U. Kretschmer”

  • “I think the temperature is off by 25 degrees.It probably should be 350 not 325.I ruined 4 loafs before trying the higher temp and that time it worked great.I did check the temp on my oven with an oven thermometer before submitting this (it’s brand new anyway, better not be off) so I wouldn’t find out I was an idiot.:-)”

  • “LOVE it! I cut the sugar to 1/2 cup, added an extra banana, and subbed oil for the shortening. PERFECT!!!”

  • “I used butter shortening and the results were FABULOUS! I’ve searched high and low for a good go to banana bread recipe and this is it. Thanks so much for sharing this. It will be a family staple from now on. :)”

  • “I made banana bread for the first time and used this recipe.I’m so glad I did!Very moist and flavorful.Thanks for sharing!”

  • “Love it!I’ve made it several times and my picky husband even like it!”

  • “so yummy and moist!!!and easy to make, love that it had no special ingredients involved…will be making this again for su re.I used becel in place of shorteing as that’s all I had and it turned out great.thanks”

  • “This was so delicious.I used 1/2 cup sugar and 1/2 cup brown sugar and also grated some nutmeg into it.Very rich and flavorful!Oh I also used pecans. I would use this recipe again for sure!”

  • “Amazing! Ive looked everywhere for a good banana bread recipe and they either never turn out or are to hard. This is more of a cakey banana bread which is exactly what I was looking for! Thank you so much for a great recipe!”

  • “This bread is DELICIOUS. I gave half of the loaf I made to a friend, who said she polished it off in one sitting because it was so good. I think next time I will put chocolate chips in it… I am waiting on some bananas to ripen right now so I can make more! Thank you for this recipe :)”

  • “SUPER easy to make and tastes GREAT!!!I will be making this again!”

  • “This is a really good banana bread.I have dayhome kids will dairy/soy allergies.I used butter flavored Crisco.They ate most of the loaf.It will be in the dayhome approved cookbook to use again.Thanks a bunch!!”

  • “A moist, dense and great tasting banana bread. I added some sweetened dried cranberries for extra taste and color. Thanks Tom!”

  • “This most closely resembles the recipe that my mother used to make. My BF and I both love it!”

  • “This was amazingly..Perfect. I will make this from now on. Thanks!”

  • “Like many others on here have said….. “My search for the perfect banana bread is over”!!!!!The texture is wonderful… not too dense, but holds together well, great flavor, perfect sweetness….. just wonderful, and easy to make too!I made this with 1/2 C. white and 1/2 C. brown sugar, and 1/2 C. of the flour whole wheat, and omitted the walnuts, and I baked it in a bunt pan for 30 min.PERFECT!!!”

  • “I’ve tried many banana bread recipes, including many from this site, but this is truly the best! Superior in texture and taste, this will be the only recipe I use for banana bread from now on.We prefer a tender, not too dense, not too moist banana bread and this fit the bill perfectly.I had heard from relatives that shortening made a better bread than butter, so I sought out this recipe that proved them correct.I am anxious to perhaps use a butter flavored shortening to see what that may do to the taste, but it really isn’t needed. I would say however, if you have very very overripe bananas, you may want to cut back slightly on the sugar. Other than that, the recipe is perfect as is and my husband, who isn’t a fan of banana bread, declared this one the best I had ever made. Thanks for sharing!”

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