Banana Bread is a must-have at our Thanksgiving table. Like many good recipes this one has been handed down from generation to generation. Aren’t those the best? Not only are they time tested, but whenever I make recipes like this I imagine my ancestors from generations back cooking over their own stoves and baking in their own Maine kitchens for their warm and cozy holiday meals.
This is a very simple recipe that is easy to pop in the oven and let bake while you do other things. Often I will freeze regular size loaves, wrapping them in parchment paper and then foil or freezer bags. They thaw well with no freezer taste.
I’ve also doubled and tripled this recipe often. I’ll make a few batches and then bake them in this multi-mini-loaf loaf pan to give as gifts.When it’s warm, and fresh from the oven, slather it with cream cheese and enjoy. Here’s the recipe:
2 mashed bananas
1 beaten egg
1 rounded TBSP shortening
1/2 C.White Sugar
1/4 C.cold water
1 tsp. vanilla
1/2 tsp salt
2 tsp. baking powder
1/2 tsp baking soda
1 1/2 C. flour
optional add ins-1/2 nuts, chocolate chips, butterscotch bits, dried cranberries
- Mix all ingredients well, being careful not to overmix
- Bake at 350 degree F in a greased bread loaf pan for about 45 minutes or until inserted knife comes out clean.Let cool before slicing.