I'd say I probably bake banana bread once a month. I like to make loaves and put them in the freezer. This recipe is my mom's blue ribbon recipe when she entered it into the 4-H fair for her foods project. She has been making it ever since, shared the recipe with me and it is my favorite bread recipe to make. I remember during the holiday season especially, my mom gave out a lot of baked items to the neighbors, and service people for our family. Saying have a Merry Christmas to the bus driver and handing her a loaf of banana bread all wrapped up, and taking baked goods to the neighbors doorsteps is something I remember so well from my childhood days. I have also been doing this with my kids and banana bread is a favorite I like to give.
The kids love banana bread too! We enjoy for breakfast, after a meal, or just for a snack! Banana bread is also a great way to use up those bananas that haven't been eaten. Sometimes if we have one or two loan bananas on the counter, I'll mash them and place in the freezer until I have enough bananas to make several batches of banana bread at a time.
I think I'll go make some right now!
1/2 cup Crisco
1 1/2 cup sugar
1 cup milk
3 mashed bananas
3 cup flour
1/4 tsp salt
1 tsp baking soda
2 tsp baking powder
Mix Crisco and sugar together in large mixing bowl. Add the eggs, milk and mashed bananas and mix. Then add the flour, salt, baking soda, and baking powder and mix together well. Pour mixture into loaf pans and bake at 350 degrees for 45 minutes. Yields 2 large loaves.
Let cool before taking out of pan.
Add 1 cup of nuts for Banana Nut Bread
Add 1 cup of Chocolate Chips for Banana Chocolate Chip Bread
Pour mixture into mini loaf pans for several mini loaves.