Banana Bread

Shirley's Banana Bread

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Shirley’s Banana Bread

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.

Shirley’s Banana Bread


1 cup granulated sugar

1 tsp. salt

1/2 cup shortening (butter flavor is best if available)

2 eggs

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.

Shirley’s Banana Bread

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.Shirley’s Banana BreadPour 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.Shirley’s Banana Bread

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.Shirley’s Banana BreadRecipe and copyright by Carrie Groneman, A Mother’s Shadow, 2013  (recipe from Shirley)
Recognize a blessing and be a blessing today.

A plate of sliced poppy seed bread

BEST Poppy Seed Bread

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A plate of sliced poppy seed bread

Easy Quick Bread

There are ssooo many recipes for Poppy Seed bread, but THIS is really the BEST Poppy Seed bread!

It’s time-tested and proven to be AMAZING!

The glaze on top is perfect and soaks into the bread just enough for an added bit of tenderness.  

Lemon, orange and other ingredients combine to make this Poppy Seed Bread the one I have stayed with and baked for years and years…which is the sign of a good quick bread, because I will try something new if I even think there could be room for improvement. 

Since it doesn’t have to rise, it’s simply mix, pour in the pan and bake.  

A great dessert, brunch, perfect to serve at a baby or bridal shower, a welcome treat anytime, and take-along gift to say thanks or thinking of you.

Make up a batch of this BEST Poppy Seed Bread today.


BEST Poppy Seed Bread



3 cups flour

1  ½ tsp. salt

1  ½ tsp. baking powder

2 cups sugar

1  ½ cups milk, whole adds richness, 2% is good

1  1/8 cups vegetable oil – your preference, but use one that will not interfere with the delicate taste of the bread.  I prefer vegetable oil here

1  Tbl. poppy seeds

3 eggs

1  ½ tsp. vanilla

1  ½ tsp. almond extract



1 Tbl. butter, use the real thing here

2 tsp. milk

3/4  cup sugar

1/4  cup orange juice – made up from concentrate is fine

1/2  tsp. vanilla

1/2  tsp. almond extract


1 large bread pan, 2 medium loaf pans, or 4 small pans




Preheat oven to 325 degrees


Line the bottom of the 2 loaf pans with parchment; optional, but it makes it much easier to get the bread out of the pan; and also coat with spray release.

Combine all bread ingredients and mix well for 2 minutes. 

Pour the mixture into prepared baking pans. 

Bake for 15-30 minutes or until a toothpick comes out clean  as the cooking time will depend on the size of pan you used. 

Take the pan(s) out of oven, and allow to sit for 5 minutes. *While the bread is sitting, make the glaze.

Pour on *glaze, evenly, spooning on to make sure it’s covering all areas of the pan(s) you are using.



Heat the glaze ingredients in a saucepan just until barely warm and the sugar is dissolved. 

Pour evenly over the bread. 

Let the bread soak in the glaze and cool 10 minutes. 

Cover with saran wrap and let sit 30-45 minutes. 

Take the bread out of pan(s) and wrap in plastic wrap or slice and put in an airtight container. This step keeps the bread very tender and moist.  DELISH!

Copyright Carrie Groneman, A Mother’s Shadow, 2018

Recognize a blessing and be a blessing today.