I love this banana bread! It's so simple and comforting. It reminds me of my time as a flight attendant. I would be gone for a few days at a time so I inevitably had ripened bananas to come home to. If I had a layover in my hometown, I would whip up a loaf of this moist banana bread and surprise my sunrise crew with a bit of homemade love. They were so thankful to be given a breakfast that didn't come out of a plastic bag. I just enjoyed the feeling it gave me to see the look on their faces when they took a bite. That was all the thanks I needed!
1/3 cup vegetable shortening
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 34/ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium to large ripe bananas, mashed with a fork (about 1 cup)
1/2 cup chopped walnuts (optional)
Preheat the oven to 350 F. With an electric mixer, cream together the shortening and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time and mix until well incorporated. Mix in the vanilla. IN a separate bowl, sift together the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the bananas, beginning and ending with the flour mixture. Do not over mix. Fold in the nuts if using. Turn into a greased 9x5x3" loaf pan and bake 50-60 minutes, checking with a wooden skewer for doneness (there will be a few crumbs that stick to it). Cool in the pan on a wire rack for another 10 minutes, then remove from the pan and cool on a rack completely. Wrap tightly in plastic and store in the refrigerator.
Approximately 10 servings
recipe from Better Homes & Gardens Quick Breads Cook Book, 1975.