This banana bread recipe comes from my grandfather in Minnesota, who used to make the best breads I’ve ever tasted.
Ingredients
5 large ripe bananas
4 eggs, beaten
2 cups sugar
4 cups flour (self-rising)
1 cup shortening
1 cup walnuts
Instructions
Beat bananas until liquid; combine with eggs and set aside.
Cream together shortening and sugar until fluffy.
Add banana mixture and blend.
Add sifted dry ingredients. (I use self-rising flour. If you don’t, you will have to figure out how much baking soda and salt per cup of flour to add.)
Stir until smooth.
Fold in nuts.
Pour into 2 well greased loaf pans (size 9 1/2” x 5 1/2” x 3”).
Bake at 325° for 45 to 50 minutes.
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This recipe sounds good but there can be so many variations. My recipe is similar, but I substitute 1 tbsp ground flax seed and 2 tbsp water for each egg. I also add rum flavouring which really accents the flavour of the bananas. (Using flax seed and water as a substitute for eggs makes your recipe VEGAN friendly. My husband and grandkids love my banana bread. I have trouble keeping enough in the fridge.
Wowy zowy - that's a lot of sugar in this recipe! Looks like a good combo otherwise. For gluten-free version, I'd probably try a combo of almond flour, tapioca starch and Bob's Redmill GF flour (fava bean & chickpea base). And I think I'd cut the sugar in half and use honey instead. Given all the bananas, that should be sweet enough. Looking forward to trying this out. :-D
Doesn’t beat my grandmother from Iowa’s recipe, sorry. Her banana bread was the most moist bread that you ever tasted with the secret ingredient being buttermilk.
Hello, Sherri. We would love to hear how your bread turns out! Enjoy!
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