Today I'm sharing the banana bread recipe I made over and over again during quarantine! I've baked this so many times but I just can't seem to get tired of it.
This batch turned out a little different because I didn't have any over-ripened bananas on hand, so I tried using my oven to speed up the browning process... and it worked! The only thing I missed was seeing more of the little flecks of banana in my bread (but it's still a perfect treat to make for the family after Sunday dinner!).
This recipe makes two loaves of banana bread. I usually make one with walnuts and one without. Whatever you decide on nuts or add-ins, be sure to use my secret to making perfectly sweet banana bread with a sugary crust. Check it out in the instructions and gallery!
1 Cup Shortening
2 Cups of Sugar, plus a bit more for the crust
1 Tsp. Vanilla
3 1/3 Cups of Flour
2 Tsp. of Baking Soda
1 Tsp. of Salt
6-8 Large Bananas
1 Cup of Walnuts (optional)
1/2 Cup of Buttermilk
1. If you don't have overripe bananas, cook regular bananas into the oven for 15-20 minutes at 300 degrees to turn them black.
2. Once you ripen the bananas, keep oven on and heat to 325 degrees.
3. If you are using walnuts, prep by putting them in a plastic bag and using the back of a spoon to break them down or you can use a hand chopper.
4. Cream together shortening and sugar with an electric mixer (I use my Bosch), then mix in eggs and vanilla.
5. Alternating between wet and dry, add buttermilk (wet) and flour, baking soda, sugar, and salt (dry), mixing at medium speed until combined. (If you don't have buttermilk, you can make your own; just whisk together 1 Tbsp. of lemon juice per 1 cup of milk.)
6. Scoop overripe bananas into the batter and mix until combined. If you're using walnuts or other add-ins, the last step is to add them into the batter.
7. My secret tip for perfectly sweet banana bread loaves! Using a paper towel, coat the two loaf pans with Crisco and then dust with sugar. This makes an incredibly yummy sugar crust!
8. Divide the batter into two loaf pans.
9. Sprinkle a little sugar over the loaves before cooking. (And a little after if you're like my kids and want a little more sweetness.)
10. Bake at 325 degrees for 1 hour. Once the loaves are set and a toothpick comes out clean, use an oven mitt to remove.
11. Let the loaves cool 5-10 minutes, then cut and serve warm with a little butter spread on top. Yum!
If you don't have overripe bananas, you can bake them in the oven to make that brown and mushy consistency.
This is my banana bread secret! Coat your loaf pans with Crisco and then swirl sugar around to make a delicious crust.
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