Easy Banana Bread
Total TimePrep: 15 min. Bake: 50 min. + standing
Makes1 loaf (16 slices.)
- 1/3 cup shortening
- 1/2 cup sugar
- 2 Nellie’s Free Range 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
- 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 8x4-in. loaf pan.
- Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack.
Nutrition Facts1 slice: 133 calories, 5g fat (1g saturated fat), 27mg cholesterol, 146mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 2g protein.
May 4, 2017
I used extremely ripe bananas that I had frozen and then thawed and it was probably a little more than 1 cup. The loaves were a beautiful golden color and rose perfectly. However the mini muffins I made were dry. The mini loaves were given away and I hope they were not as dry! I am going to make it again into mini loaves and see how they turn out.
Jul 25, 2016
A good banana bread. I used butter instead of shortening. If I make it again, I will increase the amount of bananas.
Apr 6, 2016
As the name indicates, it's easy...and very delicious!! Substituted butter for the shortening.
Feb 3, 2016
I love it. It was my first time making banana bread and I hit the jackpot. Its not all thick and heavy like others I have eaten. Fool proof recipe.
Jul 18, 2015
Love this recipe. I added a little more sugar & 2 cups of bananas.Very good & moist.
May 29, 2015
The consistency is great! I did not change anything, but I did add 1 teaspoon of cinnamon. We loved it
Feb 19, 2015
Easy and tastes great!
Dec 31, 2014
Very basic recipe but very good.
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.
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.
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