Thursday, October 8, 2009

Banana Bread

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup mashed ripe banana(2 to 3 medium)
  • 1/2 cup shortening
  • 2 eggs
  • 1/2 cup chopped walnuts
1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan.
2. Combine all ingredients except walnuts in large bowl; blend well on medium speed of mixer. Stir in walnuts. Pour batter into prepared pan.
3. Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. 1 loaf (18 servings)

NOTE: 6/9/17
I always make the banana bread using 1 stick of unsalted butter for the shortening. I might have used oil before but didn't remember but on May 19 there was an article and recipe for banana bread using oil.  The writer stated that she used to use butter but then because her grandmother's apple cake with oil was so good she was going to try oil for her banana bread when she was writing her new cookbook - "Steak and Cake".  I decided I would try using oil today and therefore the reason for this note.  WE LIKE BUTTER BETTER.  Here's a link to the recipe and article from yahoo that may be available more easily than one from the D&C where you need an account.

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