January 28, 2014
We have a bunch of banana bread! It’s a bonanza of banana bread at my house. I went on a bit of a baking spree and made three loaves of banana bread. I know that sounds like a lot, but it won’t last long.
I made each loaf just slightly different than the others. That’s one reason they won’t last long. Each loaf started with the same base recipe, and then I modified two loaves with extra goodies.
If you like traditional banana bread, this basic recipe is perfect for you. I find it’s a great base to add things to, nuts, fruit and spice are all good ingredients to mix in.
Banana Bread Recipe
1 c sugar
½ c shortening
¾ c mashed bananas
1 ¼ c flour
¾ tsp baking soda
½ tsp salt
Preheat oven to 350 degrees Fahrenheit. Use a large mixing bowl. Cream the shortening and sugar together. Add eggs, one at a time, mixing well between eggs. Stir in the mashed banana. Add the dry ingredients and mix well. Pour batter into loaf pan. Bake at 350 degrees Fahrenheit. Check for done-ness at 50 minutes, and every 5 minutes after until a toothpick inserted comes out clean.
Make It A Meal: Serve with coffee or milk for a snack. For breakfast, add an egg and some bacon, you’re all set.
Variations: I added cinnamon sugar sprinkles to the second loaf. I used about a half cup of spinkles and spread them evenly over the top of the batter before baking. The third loaf turned into more of a cake. I added a cup of flaked coconut and a cup of cherries to the mix.
Approximate Nutritional Information: Servings Per Recipe: 12, Amount Per Serving: Calories: 497, Fat: 4g, Cholesterol: 16mg, Sodium: 939 mg, Total Carbs: 83g, Protein: 24g.
I baked the first two loaves in a traditional loaf pan, 9x5x4. The third one had more batter, by time I added the coconut and cherries so that went into an 8x8 pan. You want to keep a close eye on the baking time, after the 50 minute mark, check repeatedly with a toothpick. These breads are pretty dense and they take a while to bake, but you don’t want to over bake them.
Reader Feedback: The Beef Vegetable Soup from last week was a popular recipe. Folks from all over have told me they tried it during this cold snap. The recipe called for mixed vegetables, but you can really use any frozen vegetable you prefer. One reader commented that they used all green beans since that’s their favorite vegetable. I think that’s a great substitution!
Noel Lizotte is cooking her way through winter with easy recipes like this. More are available in her cookbook, for sale at www.ApronFreeCooking.com