Today, I am sharing with you my favorite recipe for banana nut bread. I think the main reason I love this bread is that it reminds me of home. My mom is not a huge baker (although she is an amazing cook!), but whenever we had extra ripe bananas in the house it meant one thing - banana nut bread! There is nothing flashy or trendy about this banana nut bread, but served warm or cold, slathered with a thin layer of butter, it makes the perfect breakfast, dessert or middle of the night treat!
I'm guessing the recipe comes from an old KitchenAid Mixer booklet because it actually includes what level and for how long you should mix each step, plus it includes shortening which seems to be a taboo ingredient in the baking world today. But I'm a rebel so I'm keeping it in there! Side note: Does anyone else think KitchenAid's today aren't as strong as the old school ones? My mom's is a machine and mine seems to wimp out the minute I add flour (I still love it, don't get me wrong!).
Banana Nut Bread
1/3 c. shortening
1/2 c. sugar
2 eggs
1 3/4 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. mashed ripe bananas
1/2 c. chopped walnuts
Place shortening and sugar in bowl and beat for a minute, scrape bowl and beat another minute. Add eggs and beat for 2 minutes. Sift together flour, baking powder, soda and salt into a separate bowl. Add half flour mixture and half of mashed banana. Mix for 30 seconds then add remaining banana and flour mixture, mixing and additional 30 seconds. Stop and scrape the bowl. Blend walnuts in on stir speed.
Love my Granny's old Corelle ware!
Pour mixture into a greased and floured loaf pan. (Mixture will be thick.) Bake at 350 degrees for 40-45 minutes. Allow to cool 10-15 minutes in pan then remove from pan and cool on rack.
Love my mom's old Corelle ware, too!
Enjoy!
What is your favorite "old school" recipe? Feel free to post links, I'd love to try them!
