I absolutely love banana bread. I love that you can pretend it’s healthy because it’s got fruit in it. It’s also versatile in the sense that you can have it for breakfast, dessert, or a delicious snack. And it’s super easy to make as well. In an ancient Joy of Cooking cookbook (circa 1976), I discovered this recipe and have made a few changes after making it several times. I was unable to find the original recipe online to link to, but here’s my version.
- 1-3/4 cups all-purpose flour
- 2-1/4 tsp double-acting baking powder
- 1/2 tsp salt
- 1 egg
- 3 ripe bananas
- 2/3 cup sugar
- 1/3 cup shortening
- Optional: 1 cup chopped nuts (I prefer pecans.)
Step 1: Preheat oven to 350°F. Grease an 8-1/2″ x 4-1/2″ loaf pan.
Step 2: Sift together the flour, baking powder, and salt. Set aside. Peel the bananas and mash them together along with the egg in a separate bowl. Mash until there are small chunks of banana left.
Step 3: Using a stand mixer or hand mixer, blend together the shortening and sugar until creamy. Blend in the banana/egg mixture until well incorporated.
Step 4: Slowly add in the flour mixture on a low speed so as to prevent a flour explosion. Scrape the sides of the bowl to ensure everything is mixed in well. Fold in the chopped nuts (optional) and pour the batter into the greased pan. Even out the batter with a spoon or rubber spatula. Bake for about 1 hour or until a toothpick inserted into the middle of the bread comes out clean.
Nutrition Info: (Bread with nuts.)
Serving Size: 1 slice (1/2″ wide)
Recipe makes about 17 servings.
Fat: 9.6 g
Saturated: 1.6 g
Trans: 0 g
Cholesterol: 10.9 mg
Sodium: 82.3 mg
Potassium: 104.9 mg
Carbs: 22.8 g
Fiber: 1.5 g
Sugar: 10.6 g
Protein: 2.6 g
Vitamin A: 0.7%
Vitamin C: 3.0%