My family lives for banana bread, and they all say this recipe is heaven!
Ingredients
- 5 very ripe bananas
- 4 eggs
- 1 cup shortening
- 2 ½ cups white sugar
- 1 tablespoon vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Grease 2 – 9×5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside.
Step 2
In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans.
Step 3
Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 258 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat2g | 12% |
Cholesterol31mg | 10% |
Sodium214mg | 9% |
Total Carbohydrate41g | 15% |
Dietary Fiber1g | 4% |
Total Sugars24g | |
Protein3g | |
Vitamin C2mg | 11% |
Calcium9mg | 1% |
Iron1mg | 6% |
Potassium120mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 24 years ago
This Banana Bread is really delicious.
I have made it many times and always get rave reviews. I like the fact that I get 2 large loaves and that I can use up 5 very ripe bananas all at once. Sometimes for a change I add 1/2 cup Butterscotch Chips and reduce the white sugar by 1/2 cup. It is different and really good. Adults and Grandkids love it. Freezes well too. -
- by: Evily
- 24 years ago
My boyfriend had 6 overripe bananas and was he just going to throw them away when I thought – “hey, I’ll make some banana bread”. I had never made banana bread before and didn’t even have a recipe. So I went on the web and I found this recipe which uses 5 bananas so I decided to try it. It was excellent – so moist and flavorful with a sweet crsipy top crust! And it made two loaves – one for me and one for my boyfriend. I think he’s going to be buying bananas more often now!
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- by: LIMARI
- 24 years ago
I had extra bananas lying around so I decided to give this recipe a try…I am so glad I did!!…my boyfriend and whole family ate the 2 loaves in no time at all..everybody loved it..The loaves come out very moist…sweet..and yummy! This is the best banana bread recipe I have tried, and easy to make..Loved it =)
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- by: Cookdap Member
- 24 years ago
I’ve been bakeing banana bread for over 30 years, & I made small loafes out of this recipe to share with neighbors who no longier bake! I sprayed the loaf pans well, with spray greese, & I just took it out of the oven & it had not raised, & it stuck to the pans as I took them out, to put on the cooling rack! I’ll go back to my old tried & true recipe! They turn out well, & are a picture to give as gifts. I was not pleased with my results– from this recipe. And it isn’t like I haven’t baked that much in my life time! Ha!
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- by: Cookdap Member
- 24 years ago
I had some bananas that had gotten ripened too quickly for me to eat them so I searched all over for a good banana bread recipe. I was very hopeful when I tried this one but I was disappointed. The bread came out really heavy and didn’t bake well in the center. I guess I will just have to go back to my grandmother’s recipe.
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- by: THEKOVACHS
- 24 years ago
Yummy! I had an extra banana and threw it in, didn’t seem to make a difference. Actually seemed extra moist. Instead of making loaves, I put them in cupcake papers and baked for 30-35 minutes. (I also added chocolate chips on top after I filled the papers. They were a HIT!)
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- by: STACY D.
- 24 years ago
This is the only banana bread recipe I have used since I found this one in 2000 (sorry, mom). I have tried a few others but always come back to this one. One change I make is to split the recipe into 3, not 2, glass loaf pans. Yes, the bread is sweet, so cut the sugar by 0.5-1 cup if desired. I have a batch in the oven now – smells heavenly!
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- by: Cookdap Member
- 24 years ago
My husband was thrilled with this bread. This is definitely a keeper and what a great use for overripe bananas! In order to keep the bread from sticking, I cooled the bread in the pans on a rack for ten minutes before removing them to cool on the rack. I am not an expert cook so I am thrilled to find a recipe that even I cannot mess up!
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- by: Cookdap Member
- 23 years ago
Five stars does not adequately rate this one. I’ve tried several other banana bread recipes from this board and they were OK. THIS IS BANANA BREAD IN ITS BEST FORM!! By the way – instead of two 9×5 loaf pans I used one bundt pan. It took about 1hr, 45 mins, but was WELL worth the wait. Thank you SOOO much for this one!
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- by: ASHERHEAD
- 23 years ago
Loved it! I made mini muffins to send to my son’s pre-school class, they were a big hit. I added the bananas into the mixer with the butter and sugar instead of mashing them separately, saved a dirty bowl. I even had to add the eggs at the end (because I had forgotten them) and they turned out great. Any recipe that fool-proof is a keeper!
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- by: JUDITH1
- 23 years ago
We love banana bread at our house. I usually make two loaves and send one to my in-laws. My husband ate this one so quickly that he ended up cutting the second one before I had a chance to send it along. Needless to say I had to make a second batch. Great in lunch box. Super moist receipe.
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- by: JILLWS
- 22 years ago
Better than my mama’s recipe! Delicious – I just had my first slice – it won’t last long! Nice texture, very soft and moist. I used about 6 bananas, I can tell from the other reviews and my experience that adding more bananas doesn’t hurt the turnout. Ended up baking it for about 1.5 hours too, 5-8 more minutes at a time while checking it with toothpicks but that’s OK because my apartment smells SO good right now! Thanks!
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- by: Cookdap Member
- 22 years ago
This truly is a great recipe. I put applesauce in place of 3/4 of the shortening, added an extra banana and it was really moist and good. I actually even through a couple of chocolate chips on the top of one of the loaves (just out of curiosity) and it really WAS good. I thought the chocolate chip idea was weird, but for some reason, they seem to go together. Try it!
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- by: Redsoxrule
- 22 years ago
I always am trying new banana bread recipes in hopes of finding “THE” one. After all the rave reviews for this one, I couldn’t wait to try it. Well I to say it, but I am very disappointed in this recipe. I am not a professional baker, but am also far from a novice, and this bread turned out terrible. Soggy and undone in the middle, terrible color, and too done on the outside. I will go back to what I have concluded to be the best recipe, and that is one I found in a Cooking Light “Best Of” cookbook.
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