Grandma B’s Banana Bread
Thought of the Day… Grandmas never run out of hugs or cookies. ~Author Unknown
My Grandma B was a wonderful cook. I have so many of her recipes. I want to share with you one of our favorites – her Banana Bread (with one small twist).
Cast of characters
½ cups Shortening
1 cup Sugar
2 whole Eggs
3 whole Bananas, Mashed
2 cups Flour
1 teaspoon Baking Soda
¼ teaspoons Cinnamon
¼ teaspoons Salt (OPTIONAL, I don’t use it)
Preheat oven to 375 degrees F (190.5 degrees C).
Cream shortening and sugar
Add eggs and beat well.
Add bananas and mix. As you can see, I didn’t mash them beforehand. This is the first time I’ve made this bread since I got my KitchenAid mixer and I wanted to see how it did on mashing them.
Sift flour, baking soda and cinnamon together (and salt if you use it). Add to above mixture and beat well.
Pour mixture into 1 large loaf pan or 2 small ones. I didn’t grease the pan. Grandma didn’t say to on the recipe card so I didn’t.
Bake at 375 for 45 minutes or until toothpick in middle comes out clean. I had to use a knife to loosen the loaf, but it still came out cleanly.
Delicious alone or with butter on it. (By the time I got the photos off the camera and started writing this post, HALF the loaf is GONE!)
To get a printer friendly copy of the recipe, go here.
Grandma B’s Banana Bread
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Serving Size: 18 Yield: 1 large or 2 small loaves
Ingredients:
1/2 cups Shortening
1 cup Sugar
2 whole Eggs
3 whole Bananas, Mashed
2 cups Flour
1 teaspoon Baking Soda
1/4 teaspoons Cinnamon
1/4 teaspoons Salt (OPTIONAL, I do not use it)
Directions:
1. Preheat oven to 375 degrees F
2. Cream shortening and sugar
3. Add eggs and beat well
4. Add bananas and mix
5. Sift flour, baking soda and cinnamon together. Add to above mixture and beat well.
6. Pour mixture into 1 large loaf pan or 2 small ones.
7. Bake at 375 for 45 minutes or until toothpick in middle comes out clean.
Delicious alone or with butter on it.
NUTRITION FACTS with no salt (from MacGourmet)
Servings: 18
Amount Per Serving
Calories: 170
- Total Fat: 6.13g
- Cholesterol: 26mg
- Sodium: 78mg (if you add the salt, then 110mg)
- Total Carbs: 26.26g
- Dietary Fiber: 0.86g
- Sugars: 13.62g
- Protein: 2.26g
mmmmm I love some good banana bread!
We think it's good. Not too sweet, not salty… awesome WARM… The Offspring and Hubby LOVE it… me, too!
You could mail me some ;). haha!
Would love to, but Seriously… it's almost gone. It will be gone by the end of today! It was a 9 inch loaf!
Nicole, if you make this, be sure to post a comment here on how it turns out and be sure post a review on TastyKitchen, too.
I'll have to… maybe Friday on my half day!
mmmmk I finally was able to let some bananas get ripe for banana bread so yesterday I made this. I put it in the oven for 45 minutes and burnt the outside :(. Plus the top middle didn't completely bake, it was a little gooey. Now the fiance doesn't like burnt anything so he took a knife to it, cut all the sides off and salvaged the inside. The inside was fabulous!
Ohhhh, Nicole… I'm sorry it didn't work out for you. Was the "burnt" the same color as the photos I have or was it darker? I'll have to look at some of the other copies of the recipe and see if there are any differences.
it was darker. one thing though, I'm still learning this oven, I'm used to my mom's not ours. That's one thought… and thought 2, I've never had good luck with banana bread… but the inside was delicious once PC cut the outsides off.
The outside is "dark"… I may have to make it again and see about reducing the temp and increasing the time.
I did check and 1 of the 3 copies I have from Grandma reads bake at 350 until done (passes toothpick test). That one was name "Banana Cake" not "bread". I haven't used that recipe before.
this recipe said 375 for 45 minutes, I looked in one of my many cookbooks and it said 350 for 50-60. I dunno but like I said it was good 🙂 and I don't have good luck with Banana Bread, that's why I convince everyone else to make it 🙂