Between Thanksgiving and Christmas I bake 200 loaves of bread.—Douglas Jennings, Ottawa, Kansas
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (2 to 3 medium)
- 1 tablespoon 2% milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in nuts.
- Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Walnut Banana Bread in Taste of Home February/March 2001, p53
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