My first taste of banana bread came on my first visit to West Virginia when I met my in-laws. It was a standard quick bread in my husband’s family. My mother-in-law made it nearly every holiday time that we spent there. It can be made with or without nuts and as a full loaf or mini loaves as shown in the pictures.
Anytime I have bananas that are past their prime for eating, I peel them and throw them in a baggie to put in the freezer. Then when I’m ready to make banana bread, I can easily use them in this recipe. Extra ripe bananas actually work the best because they are sweeter than normal ones you would want to eat. You also have that extra frugal advantage of not wasting over ripe fruit! One comment about thawing these bananas is that they will look disgusting! While they stay a normal color in the freezer, they will turn brown as they are thawing. Don’t fear! While not so pretty, they do taste great in this bread!
- 2 1/4 cup sugar
- 3 cup flour
- 1 cup shortening
- 4 eggs
- 6 tablespoons buttermilk
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups mashed ripe bananas
- 2 teaspoons vanilla
- 1 cup nuts, chopped (optional)
With mixer, cream shortening.
Add eggs one at a time, beating well.
Add dry ingredients alternately with buttermilk.
Add vanilla, bananas, and nuts.
Bake at 350 degrees for 1 hour until done.