Since we have already made Cranberry Spice Bread, an alternative to banana bread. It only seemed right to try out a new to me banana bread recipe to share. This one came to from my grandmother in law’s recipe box. I wonder if she ever made it.
It seems like I’m forever buying bananas only to have them go bad. Does this happen to you too? As soon as they get too brown I pop them in the freezer. Once I have 2 or 3 it’s time to use them up! I had enough saved up so I decided to give this banana bread recipe a try.
My son’s best friend is banana bread crazy. It’s one of his favorite things. So I was excited to test this one out on him. He loved it. Hands down better than my other recipe.
If you have been following along you will know that I don’t like nuts so I don’t use them. Plus they are expensive! This recipe is no exception. I didn’t add nuts or raisins.
This recipe is very similar and delicious as it is. However you could easily jazz it up with vanilla and cinnamon. Using brown sugar would also be nice.
This recipe never disappoints. I’ve made it at least once a month since discovering it. I have switched to only using brown sugar and it really adds a deep rich flavor.
I finally got a mini loaf pan and this recipe is perfect for it! The pan I got has space for 4 mini loafs. Baking time for mini loafs is only 45 minutes at 325. Having the mini loaf pan really made it easy to share.
1 C sugar
1/2 C shortening
1 C mashed bananas 3 or 4
2 C flour
1 tsp baking soda
1/2 C raisins or nuts
Mix all together and pour into a greased loaf pan. Bake at 300 or 325 for 70 to 75 minutes.
Boy was it hard to wait for this to cool. It smelled amazing!