Shirley’s Banana Bread
Don’t you hate dry, un-flavorful banana bread?
I can show you how to make banana bread that is BURSTING with flavor, extremely tender and I learned from the BEST – My Grandma Shirley. She taught me some tricks of how to make amazing banana bread that even people who swear they hate it, like mine.
To make this bread is very simple, just go to the next page and I’ll show you how.
1 cup granulated sugar
1 tsp. salt
1/2 cup shortening (butter flavor is best if available)
2 cups flour
1 1/2 Tbl. butter milk (best) OR 1 tsp. vinegar in 1 1/2 Tbl. milk (to make it sour)
1 tsp. baking soda dissolved in 1 1/2 Tbl. butter milk (best) OR dissolve soda in 1 1/2 Tbl. water
4 bananas WELL ripened and mashed *Notice from the
This picture shows how dark they are, and they really could have been a tad bit riper too.
Preheat oven to 335 degrees (if your oven will not let you adjust to this temperature, 350 will work, just keep a close eye on the bread).
Prepare bread pans with cooking spray or parchment paper and cooking spray – this allows the bread to come out nicely and not leave chunks in the pan when cooked. You will get the following out of one recipe:
1 pan 9×4 or 2 pans 4×8 or 4 pans 3×5
Mix all the ingredients in a large bowl until well combined.
There will be bits of the shortening that do not mix in completely, but that’s ok.Pour the batter into the desired pan(s), tap gently a few times on the table or counter to release air bubbles, then place the pans into the preheated oven.
The cooking time will depend on the size of pans you use. If using smaller pans, the cooking time will be less, the larger pans will require a longer the cooking time. Basically, it will be anywhere from 20 minutes to 1 hour.
The trick is (besides the very ripe bananas and buttermilk) is to take the bread out of the oven when there is a little bit of the bread on the toothpick when you insert it into the middle of the bread. It must be a little bit of crumbs, not raw batter.
Let the pans sit on a cooling rack for 10 minutes or so, then tip out the bread and let it cool ALMOST completely.
Now either eat
OR wrap in plastic wrap or put it into a zip lock bag. This will help to retain its moisture making it wonderfully tender, moist and so delicious.
Enjoy in the next couple of days, or freeze for up to 3 months.Recipe and copyright by Carrie Groneman, A Mother’s Shadow, 2013 (recipe from Shirley)
Recognize a blessing and be a blessing today.