Saturday, August 25, 2012
Best Banana Bread Ever
See that deliciousness? Moist, flavorful, yummy. The only thing that could have made it even more tasty would have been adding walnuts. I forgot. Bummer. At any rate, there's only about two slices left, and I baked it yesterday. Everyone knows banana bread is better the next day.
This is the banana bread my mom always made, and although I've tried other recipes, this is the one I always come back to, because it's the best banana bread ever.
2/3 C. shortening (I always use Spectrum organic non-hydrogenated)
1 2/3 C. sugar
1 tsp baking soda
1 tsp salt
1 1/4 tsp baking powder
2 1/2 C flour (I used white whole wheat)
2/3 C buttermilk (or sour milk by adding 1 Tbl vinegar)
1 1/4 C. mashed banana
*note: more milk might need to be added if you use whole wheat flour
Stir shortening to soften. Sift in dry ingredients. Add bananas and half milk and mix. Beat 2 minutes. Add rest of ingredients and beat. Bake@350 for 1 hour. Makes one large loaf, depending on the size of your bread pans. Or fill muffin papers and bake until top springs back when touched.