Homemade Banana Bread

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 and you can pin it on Pinterest. 

Combine 1/2 cup of shortening and 1 cup sugar

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. 

Add 2 eggs and 1/2 c. sour milk. I put 1 tsp of vinegar into regular milk to make sour milk.

I used my portable mixer for this batter.

Add in 1 cup of mashed bananas. Make sure bananas are ripe because it really improves the taste.

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.

Add in 2 cups flour, 1 tsp, baking soda, 1/2 tsp salt

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! 

Complete banana bread mix – ready for baking

Banana bread mix ready for the oven

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, bake for 1 hour. To make sure it’s done, insert a table knife in the middle of the loaf and it should come out clean. 

Right out of the oven! 

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.

Oh so good!

And, yes, I am using my Pioneer Woman Plates.  I love anything Pioneer Woman!  Doesn’t it look good? Check out my other recipes. 

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