If you don't have a bread machine, then quick breads and muffins are for you. Banana bread is probably the most common kind of quick bread...most likely because we all have old bananas sitting around at one time or another. I know there are lots of banana bread recipes out there, but give this one a try...you probably won't go back to your old recipe!
1/2 cup butter-flavored shortening
1 cup sugar
3 mashed bananas
2 cups flour
pinch of salt
4 Tbsp milk
1 Tbsp vinegar
1 tsp baking soda
Beat together shortening, sugar, and eggs. Add the mashed bananas and beat well. Beat in the flour and salt. In a separate bowl, mix together the milk and vinegar, and then add the baking soda (let your kids watch it bubble up!). Beat this into the banana mixture. Very lightly grease 2 regular-sized or 3 small loaf pans. Bake at 350 degrees for 40-50 minutes (large loaves) or 35-40 minutes (small loaves). The secret to this bread is to NOT overbake it, so use a toothpick to test it every few minutes towards the end of the baking time. When the toothpick comes up ALMOST (but not completely) clean, it's time to take out the bread. Remove to wire racks to cool.
Options and Tips:
- If you have a few bananas that are beyond ripe but don't have time to make banana bread today, throw them in the freezer for later. I actually prefer to make this bread with frozen, then thawed bananas...the bananas are already mushy so you don't have to worry about mashing them, and the banana flavor seems stronger after freezing.
- This bread freezes well, but storing it in the fridge will also prolong its freshness...and a cold piece of banana bread is a treat around here!
This recipe is from my mom, Mary Kregel.