Easy Banana Bread Recipe
Easy Banana Bread Recipe photo by Taste of Home

Easy Banana Bread Recipe

Publisher Photo
I watch several youngsters each day while their parents are at work. They come running when I announce it's time to cook. This bread is one of their favorite treats to help bake and eat.—Sharon Ward, King Ferry, New York
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES: 16 servings

Ingredients

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas

Nutritional Facts

1 serving (1 slice) equals 133 calories, 5 g fat (1 g saturated fat), 27 mg cholesterol, 146 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8-in. x 4-in. loaf pan.
  2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack. Yield: 1 loaf (16 slices.).
Originally published as Easy Banana Bread in Taste of Home October/November 1997, p14

Nutritional Facts

1 serving (1 slice) equals 133 calories, 5 g fat (1 g saturated fat), 27 mg cholesterol, 146 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Easy Banana Bread

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 10, 2014

"I read all of the reviews and several of them said that the bread was a bit dry. So since the recipe calls for 1/3 cup of shortening, and the shortening blocks come in one cup sticks, I decided to make 3 loafs. The first one I made exactly as the directions said. It came out rather dry. The second loaf I added one egg to (3 eggs instead of 2). That loaf came out a bit moister. But the most moist of all 3 was the last loaf. I used 2 eggs BUT used bananas that were a bit more mushy than the others. I used 3 bananas that were not firm and really ripe. It tasted wonderful. So, yes, I agree with others that this recipe as is, is rather dry. But adding something to give it a bit more moisture helps. Next time, I will probably add a bit more of the bananas because we like more banana flavor."

MY REVIEW
Reviewed Jan. 5, 2014

"This became an instant family favorite! We really love the taste of bananas so I used 2 cups of banana, rather than 1. I also used a stick of butter rather than shortening, and added a tsp of vanilla."

MY REVIEW
Reviewed Nov. 30, 2013

"love this recipe! My family loved this as part of our Thanksgiving dinner. But i substituted butter instead of shortening :)"

MY REVIEW
Reviewed Nov. 17, 2013

"I had to have done something wrong. Mine was a little dry. But my banana bread always turns out dry and I always follow the recipe exact. Maybe I'm over baking? But the toothpick doesn't come out clean when i check it at the time given. I'm definitely doing something wrong."

MY REVIEW
Reviewed Jul. 11, 2013

"Very dry."

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