Lynne Guinne
Veteran
This recipe was my Mom's. As a rebellious newlywed and beyond, I was determined to find a banana bread recipe I liked better than my Mom's. After Mom died, I decided that hers had been the best after all. After years of searching through her recipe card boxes, her books, her binders... Well, I finally found it. Yes, definitely the best. Trust me, it's really that good.
Ingredients
1/2 cup shortening (butter, margarine, or "Crisco")* (100 grams)
1 cup sugar (can use sugar substitute such as Splenda)** (200 grams)
2 eggs
3 ripe bananas, mashed
1/2 tsp salt ( 2.84 grams)
1/2 tsp baking soda (3 grams)
1 1/2 tsp baking powder (6 grams)
2 cups flour, sifted (200 grams)
1/2 cup chopped walnuts, optional (58.5 grams)
Preheat oven to 325 degrees F.
Grease bottom only of loaf pan. I use a non-stick metal pan, not a dark metal.
Cream butter or margarine with sugar.
Add slightly beaten eggs; add mashed bananas.
Sift dry ingredients together. Add to mixing bowl slowly until combined.
Fold in nuts.
Bake at 325 (160 C/Mark 3) for about an hour. Test and bake to 200-205 (93-96 C) internal temperature.
Notes
* I use half unsalted butter and half quality margarine for the shortening
**I use half granulated sugar and half Splenda (a sugar substitute) for the sweetener
I cream the sugar/eggs, then add the rest of the moist ingredients to the bowl of a stand mixer. I then add the flour, etc, to the stand mixing bowl.
Ingredients
1/2 cup shortening (butter, margarine, or "Crisco")* (100 grams)
1 cup sugar (can use sugar substitute such as Splenda)** (200 grams)
2 eggs
3 ripe bananas, mashed
1/2 tsp salt ( 2.84 grams)
1/2 tsp baking soda (3 grams)
1 1/2 tsp baking powder (6 grams)
2 cups flour, sifted (200 grams)
1/2 cup chopped walnuts, optional (58.5 grams)
Preheat oven to 325 degrees F.
Grease bottom only of loaf pan. I use a non-stick metal pan, not a dark metal.
Cream butter or margarine with sugar.
Add slightly beaten eggs; add mashed bananas.
Sift dry ingredients together. Add to mixing bowl slowly until combined.
Fold in nuts.
Bake at 325 (160 C/Mark 3) for about an hour. Test and bake to 200-205 (93-96 C) internal temperature.
Notes
* I use half unsalted butter and half quality margarine for the shortening
**I use half granulated sugar and half Splenda (a sugar substitute) for the sweetener
I cream the sugar/eggs, then add the rest of the moist ingredients to the bowl of a stand mixer. I then add the flour, etc, to the stand mixing bowl.