Banana bread is a regular item on the menu at our house, mostly because my children love to eat bananas. However, it seems like either I buy too many bananas, or they get overly ripe before we have a chance to eat them. Instead of throwing away the overly ripe bananas, we just make banana bread. It’s a frugal way to use up those bananas, it’s easy to make, and the kids love it.
My children love to eat banana bread for an after school snack. They also enjoy eating the bread for breakfast along with some fruit.
I’ve found that I can freeze overly ripe bananas until I have the time or inclination to make a batch of the bread. If I have a lot of bananas on hand which need to be made into bread, I double the recipe. Since the bread freezes well, I am able to put one loaf back in the freezer.
Also, if your children are just learning to bake, this is a great recipe to use as it is virtually fool proof.
Best Banana Bread
1/3 cup shortening
1/2 cup sugar
1 3/4 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ripe bananas ( about 2 bananas)
1/2 cup chopped walnuts (optional)
Pre-heat the oven to 350 degrees. Grease and flour a 9 1/2 by 5 by 3 inch loaf pan.
Cream together the shortening and the sugar. Add eggs to the mix and blend well. Sift together the dry ingredients: the flour, baking soda, salt, and baking powder.
Peel the bananas and mash the pulp well.
Alternately add mashed bananas and dry ingredients to the creamed shortening, sugar and egg mixture. Blend well after each addition. If desired, stir in the nuts by hand. Since my one child is allergic to nuts, I sometimes add 1/2 cup of raisins to the bread batter for a change of pace. My children really enjoy this.
Pour the batter into the well greased loa pan. Bake at 360 degrees for 40-45 minutes or until done. Remove from pan after baking and cool on a rack.
When completely cool, the bread can be iced if desired. To keep the bread moist, wrap in tin foil.
If you desire banana cake instead of bread, pour the batter into well greased cake pans. Reduce the baking time to about 30 minutes. Again, realize that baking times vary. Ice the cake with your choice of icing.
You can also make banana muffins by pouring the batter into cupcake tins. Because the batter will rise, you should only fill the tins 2/3 full. Again, remove the cupcakes from the tins after baking. When cool, ice the cupcakes, or let them as is.