Banana bread was something my mom made frequently. She loved to bake and cook and did up until she could no longer. She passed away this past April. I will never live up to her cooking skills. This recipe was in her personal collection and I am happy to share it. And it truly is the best banana bread! A printable recipe is located at the bottom of this post.
Yes, I am using my pyrex mixing bowls. Received these as a wedding gift – 38 years ago. I have managed to not break them–I still have all three.
I used my portable mixer for this batter.
Here’s a tip – I asked my mom how come her banana bread was always so moist. She said to add a little more bananas than what the recipe calls for.
You probably noticed I changed bowls. I tripled this recipe because I had quite a few bananas to use. I miscalculated how much mixture a triple recipe would make!
Since I tripled the recipe, I had enough banana bread to make 8 loaves. You can also use the larger loaf pan. Bake at 350 degrees. I baked these for 40 minutes but if you have the larger pan, bak for 1 hour.
When the banana bread comes out of the oven, I do put some butter on the top and let it melt in. Just a small amount.
And, yes, I am using my Pioneer Woman plates. I love anything Pioneer Woman! Doesn’t it look good?
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs (beaten)
- 1/2 cup sour milk
- 1 cup mashed bananas
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- Combine sugar and shortening.
- Add in beaten eggs and sour milk and mix. May need mixer
- Add in mashed bananas and stir
- Add in flour, baking soda and salt and stir.
- Put in loaf pans and bake at 350 degrees. 1 hour for large loaf pan, 40 minutes for small load pans.
- Remove from oven and let cool. These freeze well.