- 2/3 cup sugar
- 1/3 cup shortening
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas
- Note: This recipe does NOT contain eggs or milk. In a large bowl, cream sugar and shortening for about 5 minutes (mixture does not get smooth). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating after each addition (the batter will be thick). Spoon into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 loaf.
Reviews for Banana Bread
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My son is allergic to milk and eggs and this was a great version for someone with allergies. Thank you!
Added a little cinnamon. Delicious.
This actualy came out moist, I was surprised.The only thing is, it is kind of bland, it is tastes like it is missing something.Next time I will add some spices, like cinnamon and or nutmeg.
I was looking for something low fat. This is delicious and fits into my calorie and low fat diet. It is delicious and is a great dessert when looking for something sweet and still healthy.
This has a wonderful taste! It is much lighter than my mother's recipe! I doubled the recipe but then found out that I did not have quite enough mashed banana to make 2 cups so I added some unsweetened applesauce to the bananas to equal 2 cups. Worked well! Doubling the recipe makes 1 loaf pan and 6 mini-loafs. The mini-loafs only took 30 minutes to cook.