Chad Groetsch
Bananas are most likely to be eaten in our house within the first couple days after bringing them home from the market. If a few of them get ignored long enough, they get turned into banana bread. Maybe that’s a deliberate action on the part of the family, but it’s a house favorite.
Classic Banana Bread
As far as sweet breads go, banana bread is king and a regular of tables and church bake sales throughout the US.
Ingredients
- 2 1/2 cups flour (I use 1 1/4c white and 1 1/4c whole wheat but you can decide for yourself)
- 1 tsp baking powder
- 1 tsp salt
- 1 cup shortening
- 2 cups sugar
- 2 cups over-ripe mashed bananas
- 4 eggs
- 1 tbsp rum or imitation rum
Instructions
- Combine the dry ingredients: flour, baking soda, and salt. Mix well.
- In a separate bowl beat together the shortening, sugar, mashed bananas, and eggs. Mix thoroughly.
- Gradually add the dry ingredients. Don’t over mix, just combined.
- Finally add the imitation(or real) rum
- Coat 2 8×4 loaf pans with shortening and then lightly flour to reduce sticking.
- Divide the batter into the loaf pans and then bake at 350° for 60-65 minutes, until tooth pick tests clean.
- Let sit to cool before removing from the pan. Enjoy.
Notes
Note: Most sweet bread recipes are very similar. The feature flavor(s) is what gives the bread it’s distinct character.
