This is the banana bread I grew up with...from my Aunt Helen. They freeze up nicely, so I usually eat one now and pop the other in the freezer. Or you can easily half the recipe if you only want one. I don't like to wait until the bananas are super brown, as it makes a darker texture in the bread. I usually do the bread when they're quite spotted, but not mostly brown.
1/3 cup shortening
1/3 cup butter
1 1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
2 tsp salt
4 cups flour
1 1/2 cup sour milk (I add a little lemon juice to make sour)
4 mashed average sized bananas
Cream shortening, butter, sugar. Add eggs. Add baking powder, baking soda, salt. Alternate flour and sour milk, mixing well. Add bananas.
Place in two greased loaf pans.
Bake at 350 for an hour.
Yum!Now I want banana bread for breakfast!ReplyDelete