Banana Bread

I have been meaning to make this all weekend. First i was going to Friday night, but i was to tired after work. Then Saturday morning, but i went shopping instead. I planned again Saturday night, but i didn't feel like it. Then this morning, but i wanted to take some pictures so i went for a walk. Finally i said forget it, those bananas in the cupboard either have to be used or tossed, and i went for it.

This recipe is one that my mom has been using since probably before i existed. For sure since i was a baby. This is a picture of me, with a banana bread and, my favorite, a cherry bread. This was probaly taken around Christmas 1981.

Banana Bread.

1/4 cup shortening

1 cup brown sugar

1 egg

4 large bananas, mashed

1 + 1/2 cup flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt 

Cream shortening and sugar, add well beaten egg. Add sifted dry ingredients, pour into prepared pan. Bake 45 minutes at 350 F, or until toothpick comes out clean.

I have a post of this recipe from way back in April, my first blog post ever. I figured i would re-post it with better pictures and a better description. A prepared pan can be one that has been greased and floured. Me (and my mom) stick with the lazy way and just throw some waxed paper into the pan and call it a day. Ta da, no stick, easy clean up. 

I was in and out of the oven with dinner while this was baking, so i am surprised it did not fall flat. I am keeping my fingers crossed that it does not taste like garlic banana bread! This recipe makes for a nice moist bread. And it freezes well, too. I wrap it in waxed paper and stick it in a medium freezer bag. They are great to save for Christmas, and thaw in a couple hours, perfect for last minute guests!

I usually buy bananas a bit green, i only eat one or two a day and so i find they go bad to fast; if i buy them green they last longer. I also keep them in the cupboard because i find the sun makes them ripen to fast. I have a huge skylight in my kitchen, so the room has wonderful natural light. But still, sometimes my bananas ripen to much to eat and i don't usually have time to use them right away in a recipe. And so, i just peel them and stick them in a yogurt container. They are airtight, i mark the number of bananas on the side of the bucket, and when i am ready to use them, i just poke around in the freezer till i find a tub with the proper number on it! 

Yummy banana recipes in a flash, without having to run out for bananas or wait around watching them ripen!