This Banana Bread recipe is one that I have been using since I was a teenager.  If I remember correctly, it came out of a Pillsbury cook book – but I’m not sure.

It is a great way to use up over-ripe bananas.

 

Preheat oven to 325 degrees.

5 over-ripe bananas – approximately  (they have to be very ripe, otherwise they don’t puree well and it just doesn’t taste right)

Beat bananas and measure out 2 1/4 cups.  Set aside.

Beat together:

2 1/4 cups sugar

1  1/8 cups shortening 

Add:

5 eggs

2 1/4 cups mashed banana

Add:

4 1/2 cups flour

2 1/4 tsp. baking powder

2 1/4 tsp. salt

1  1/8 tsp. soda

Grease and flour 2 large loaf pans.

 

Bake at 325 degrees for approximately 60 mins.  Insert toothpick to check if it is done.  If bread is not done but getting dark on the top, lay a piece of tin foil lightly over the top of bread.

SMALL LOAF PANS: This recipe makes 6 small/medium loaves.  Bake 45 mins. at 325 degrees.

 

FULL RECIPE WITHOUT PICTURES

BANANA BREAD

Preheat oven to 325 degrees.

Beat bananas and measure out 2 1/4 cups.  Set aside

Beat together:

2 1/4 cups sugar

1  1/8 cups shortening 

Add:

5 eggs

2 1/4 cups mashed banana

Add:

4 1/2 cups flour

2 1/4 tsp. baking powder

2 1/4 tsp. salt

1  1/8 tsp. soda

Grease and flour 2 large loaf pans.

Bake at 325 degrees for approximately 60 mins.  Insert toothpick to check if it is done.  If bread is not done but getting dark on the top, lay a piece of tin foil lightly over the top of bread.

This recipe makes 6 small/medium loaves.  Bake 45 mins. at 325 degrees.