My great-grandmother raised a family with three children during the Great Depression.
Those financially dire times made it necessary to cook more hearty recipes in order to keep the family fed.
This banana bread recipe is one of my favorites.
However, it is not like the typical banana bread that is premade for purchase in a bakery.
Because shortening is used, it is very dense. It also is very filling — one slice is more than enough for breakfast.
The bread also can be warmed in the microwave or in a skillet, if one wants to eat it warm.
Banana bread ingredients
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 4 tablespoons buttermilk
- 1 cup flour
- 1 teaspoon baking soda
- 3 mashed ripe bananas (approximately 1 1/3 cups)
- 1 teaspoon vanilla
- 1/2 cup nuts dusted with 1/2 cup flour (optional)
Preheat the oven to 350 degrees Fahrenheit. Mix and cream the shortening and sugar with a handheld or stand mixer.
Fold in eggs and buttermilk. It is important to sift the flour and baking soda before adding them to the mixture.
Add mashed bananas and vanilla. Mix well. (Optional: Add the flour-dusted nuts and mix well.)
If not adding nuts, add the additional 1/2 cup flour to the mixture anyway. Grease and flour the sides of a loaf pan.
Add wax paper to the pan. The wax paper will not burn in the oven if it is trimmed after the mixture is added to the pan.
Bake for one hour. Remove the pan from the oven and let cool for 10 minutes on a rack.
Remove the bread from the pan and wrap it in waxed paper while it still is hot.
This recipe will freeze well. Note that it also is possible to use bananas that have been frozen.