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Nutrition Facts
Serving Size 1 loaf 756g Recipe makes 1 loaf)
Calories 2261
Calories from Fat 718		(31%)
Amount Per Serving		%DV
	Total Fat 79.8g	122%
	Saturated Fat 20.4g	101%
	Monounsaturated Fat 34.0g
	Polyunsaturated Fat 20.1g
	Trans Fat 0.0g
Cholesterol 372mg		124%
Sodium 1128mg		47%
Potassium 1200mg		34%
Total Carbohydrate 357.9g		119%
	Dietary Fiber 12.1g	48%
	Sugars 163.4g
Protein 36.3g		72%
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Banana Bread

Recipe #55174 | 50 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: love4culinary
Feb 28, 2003

I love this banana bread. It is an old family recipe that I decided to share! Oftentimes I will use butter instead of shortening, but for the sake of keeping nana's recipe, I will list it as she makes it

1 loaf (change servings and units)

Ingredients

1/3 cup shortening
2/3-3/4 cup sugar
2 whole eggs, slightly beaten
1 3/4 cups sifted flour
2 3/4 teaspoons baking powder
2-3 medium ripe bananas, mashed

Directions

1
Preheat oven to 350 degrees.
2
Beat shortening until creamy, on medium speed; approximately 2 minutes.
3
Add sugar, and beat until fluffy.
4
Add eggs and beat until thick and lemon in color.
5
Add dry ingredients slowly, and mix thoroughly.
6
Add bananas and mix until completely mixed through the batter.
7
Grease bottom of a loaf pan.
8
Only the bottom-- not the sides.
9
Bake for 30-40 minutes or until knife comes clean.
10
Cooking times may vary greatly from oven to oven.
11
Enjoy!

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Browse similar recipes by category

Course > Breads
Course > Breakfast
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven
Preparation > Number of Servings

Featured Reviews for This Recipe

From: LisaCooks

On Sep 10, 2008

I made this bread today for my son who loves banana bread, but not with nuts. I used 3/4 cup of sugar and 3 bananas, plus added 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. It turned out perfect! I concur with others that the texture is cake-like, but it does hold together well when sliced. I am imagining it warm with a little ice cream for desert tonight!

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From: eatrealfood

On Aug 4, 2005

i didn't make this this, but DH did to cheer me up while i was ill. he chose this recipe on a very scientific basis: it was apparetly the easiest one for banana bread. i am glad he did because the banana flavor was so robust i could relish it even though my tastebuds were kinda numb. of course, the baker helped me eat up every last crumb too.

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From: Cindy Lynn

On May 21, 2003

This was very good and easy to make. I doubled the recipe, giving one loaf to my cousin, because that's how many bananas that I needed to use up. Without the 'traditional' cinnamon and nutmeg the banana flavor was more pronounced than we've been accustomed to in the past. Thanks for sharing this recipe Angela.

2 people found this review helpful

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From: kcdelong

On Apr 22, 2003

Yummy, Yummy, Yummy. This is quick and easy; blend it and pop it in the oven. My oven cooked it in 40 minutes. When it is was done, I let it cool for a minute and dug in. I had all the stuff on hand. This could be a permant fixture at my house! Good job.

1 person found this review helpful

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