LaVerne and I baked this Banana Tea Bread recipe from the good old Good Housekeeping Cookbook on one of the last days at her house when we were spending lots of time looking and cooking through her recipes. I couldn’t find the one she had shared with us years before, but she chose this as the one to use.
The recipe she gave my husband when he left home is still my favorite banana bread ever, and when I compared them after I got home, I found that they are identical.
I’m posting this with many thanks to my friend Selena for her donation to my Walk to End Alzheimer’s this past fall.
Mom’s Banana Bread
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup soft shortening
2/3 cup granulated sugar
2 eggs, unbeaten
1 cup mashed ripe bananas (2 or 3)
Start heating oven to 350 degrees F. Grease 9”x 5” loaf pan. Sift together flour, baking powder, soda, and salt. Cream shortening with sugar. Then add eggs and continue to beat until very light and fluffy – about 4 minutes altogether.
Blend in flour mixture at low speed alternately with bananas just until smooth; turn into pan.
Bake one hour or until done. Cool in pan 10 minutes. Remove and cool on rack.
There are many variations included in this cookbook recipe which we’ve never tried.
We peel and freeze ripe bananas. When it’s time to thaw them for bread, they’re already halfway there. It always takes one more banana than I think to make up the 1 cup of mashed fruit.
A toothpick inserted into the center of quick bread comes out clean when it is cooked through.
Both the cookbook and Mom’s recipe say to cool overnight before slicing, but we all know that will never happen.
Traditionally, the Steins put pecans into this banana bread (1/4-1/2 cups chopped) when nuts are desired.
Do you have a favorite quick bread recipe?