I think every family has their own favorite banana bread recipe. This one happens to be ours. Most other Banana Bread recipes call for baking soda, but this one uses baking powder. I think that’s why it stays lighter in color on the inside. It’s a soft, moist, delicious banana bread that is good for breakfast or just a snack. I used to crave this when I was a kid! I can’t think of a better use for overripe bananas! When they start to get little brown spots, that’t the best time to make banana bread. If you don’t have time, just peel them and freeze them in a freezer bag and when you’re ready, just thaw them and mash them and bake this yummy bread!
1 c. sugar
2 T. shortening
3/4 c. milk
1 c. mashed bananas (about 2-3 medium bananas)
3 c. flour
3 1/2 t. baking powder
1 t. salt
Cream sugar & shortening together. Add egg and beat well.
Mash the bananas on a large plate using a fork and measure 1 cup.
Stir in the mashed bananas and milk.
In a separate bowl, combine the dry ingredients. Add slowly to creamed mixture and beat on low speed just until well blended.
Pour the batter into a greased loaf pan and let stand 20 minutes before baking.
Bake at 350° or until a toothpick inserted in center comes out clean.