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Banana Bread Recipe

A Tried-and-True Recipe



I always bake two loaves of banana bread at a time. One for now, and one to be frozen for later.

3-1/2 cups all-purpose flour
1-1/3 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup butter flavored Crisco
1 cup chopped pecans, lightly toasted
4 medium bananas, mashed
4 eggs, slightly beaten

Day Before serving:
Preheat oven to 350 degrees F. Grease and flour 2 - 9" by 5" loaf pans. In large plastic bowl that has an airtight lid, mix the first 5 ingredients with a fork. Add the shortening. Cover the bowl with the lid and shake until the mixture resembles course crumbs. Then add the nuts. Add bananas and eggs and stir only until batter is moistened. Spread batter evenly in the two pans.

Bake for 50 minutes to an hour. Use a toothpick to test for doneness. Cool in pans on wire racks for 10 minutes. Remove from pans and completely cool on wire racks. Keep one loaf out for serving the next day. Freeze the second loaf for later.

Notes in the Margin:
I make this bread for my daughter's school snacks using shaped baking tubes. (They come in heart, clover leaf and daisy shapes. So when you slice the bread it comes out in those shapes.) Despite the directions that come with the tubes, only fill them 1/2 full.

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