This recipe's special because it uses no eggs or milk. I know that there are many people who are on milk-free diets, so this bread is perfect for them.
- 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.
Originally published as Banana Bread in Country October/November 1993, p49
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