Prep Time: 25 minutes
Cook Time: 1 hour, 00 minutes
- 3-1/2 cups flour
- 1-1/3 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup butter-flavored solid shortening
- 1 cup chopped nuts, lightly toasted
- 4 medium bananas, mashed
- 4 eggs, slightly beaten
Preparation:Day Before serving:
Preheat oven to 350 degrees F. Grease and flour 2 - 9" by 5" loaf pans. Mix the first 5 ingredients with a fork. Cut the shortening in with two knives or a pastry cutter. 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 banana bread for my daughter's school snacks using shaped baking tubes. (Mine 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, I grease mine with cooking spray. I then cover the bottoms with foil and then put the bottom lid on. Fill them only 1/2 way or they'll overflow.