My Mother's Banana Bread - for Family Recipes Recipe
My Mother's Banana Bread - for Family Recipes
When I was small, one of my favorite food memories was my Mother's Banana Bread. I loved the aroma as it baked, loved the golden crust as it came out of the oven and I loved the taste of the soft, moist banana bread and crunchy pecans. It was a special day when Mom baked this bread. After the bread cooled, Mom wrapped it carefully in foil and placed it the the cabinet where it was supposed to set until the next day. She wouldn't let us have a bite! I admit, the bread is moister the day after it is baked, so I guess that was Mom's reasoning. I have to admit though, that more than once I climbed up to the cabinet and got into the Banana Bread! I was such a brat! I am submitting this recipe to Shelby at The Life and Loves of Grumpy's Honey Bunch, for January's roundup of Family Recipes: Memories of Family, Food and Fun. This event is hosted by Shelby and Laura, from The Spiced Life, and myself. Hope you enjoy!
- MY MOTHER'S BANANA BREAD
- 3/4 cup sugar
- 3 large bananas, mashed
- 3/4 cup shortening (or unsalted butter)
- 2 eggs, beaten
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cups chopped pecans
Preheat the oven to 350 degrees. In a large bowl, mash the bananas; add in the shortening, eggs and sugar and mix well. Stir in the flour, baking soda, salt and pecans until just mixed. Pour batter in a greased and floured loaf pan. Bake for about 60 minutes or until a toothpick inserted in bread comes out clean. Let bread cool in pan on a wire rack for 10 minutes. Then invert banana bread onto the rack to finish cooling. Wrapped tightly in foil or plastic wrap. Or, slice and enjoy a big piece of scrumptious Banana with a cup of coffee or tea! Have a great week, my friends.