We always have a banana in this house.
Mei eats one every morning for breakfast. If she is sluggish getting out of bed and ask her if she wants a banana, she immediately sits up and rubs her eyes.
Then if you ask her if she wants to watch her favorite morning cartoon, Postman Pat? You better be ready to catch her cuz she will be jumping into your arms – or off the bed if you aren’t paying attention!
Ok, back to the bananas!
We simply have an abundance of bananas in this house and while I try to find the perfect bunch each week that is a bit green (so it will last until that bunch is gone), and with no more than 5-6 bananas on it, that aren’t too big or too small – sometimes we wind up with a few bananas that just aren’t going to make it.
But the best part about that is leaving them in the fridge or out on the counter a few extra days to really ripen, or over-ripen then mash into banana bread! I even buy an extra large bunch of bananas just for this reason sometimes!
Although Mei loves her bowl with blueberries, a few strawberries and one banana each morning, I get tired of giving her the same thing, so when we make a treat like banana bread I cut back her fruit and give her half a slice and she loves it just as much as us!
There is just something perfect about a springy slice of golden brown banana bread that is just a touch sticky on the top with caramelized banana and butter that goes with any hot drink that you just can’t beat.
It doesn’t make a shabby dessert either!
Everyone seems to have their favorite banana bread recipe, and I have tried many over the years, but here are one of the ones we like the best and of course, it is grandma’s recipe!
- 1/3 C shortening, at room temperature
- 1/2 C sugar
- 2 large eggs
- 1-3/4 C all-purpose flour, sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C mashed, ripe banana
- 1/2 C chopped walnuts (optional)
Preheat the oven to 350F and grease a 9 X 5 X 3″ loaf pan generously with butter.
First, cream the shortening and sugar in the bowl of a stand mixer. Add the eggs, one at a time, beating well to incorporate.
In a separate bowl, whisk together the dry ingredients. Once combined, add the dry ingredients to the sugar mixture alternating with the banana, blending well after each addition. Stir in the walnuts, if using.
Pour the batter into the prepared loaf pan. Bake for 45-50 minutes until a toothpick inserted in the center of each loaf comes out clean. Cool in the pan for ten minutes then cool on a wire rack until cooled to your liking.