Mmmm. Banana bread. Whenever I buy bananas, and I don’t eat all the bananas, I throw the banana into the freezer. Whole. Skin on. I’m not sure if I’m supposed to, but I do. I save them for banana bread. When I want to make the banana bread, I pull out the frozen bananas, and let them defrost. The defrosted bananas are nice and squishy, and they are the perfect consistency for banana bread.
I made some the other day. Here’s my recipe (which I got from my dear college friend Elizabeth):
- 1/2 cup shortening (I use butter, because butter is better, right?)
- 1 cup sugar
- 2 eggs
- 1 tbsp vinegar (I use cider) plus milk to make 1/2 cup
- 2 cups flour
- 1 tsp baking soda
- 1tsp salt
- 1/2 cup nuts
- 3 medium ripe bananas
Cream together shortening and sugar. Add eggs and mix. Add the vinegar and milk and mix. Add flour, baking soda, salt and nuts and mix. Add the bananas and mix. Bake at 350 degrees for 60-70 minutes.
Done and done! Easy recipe. I’ll often add some spices: cinnamon, nutmeg, cardamom, ginger. I think it gives it a nice flavor, but it’s not necessary. I’ve also used this base for other types of bread. I’ve made pumpkin bread by adding pumpkin instead of bananas. Cranberries go nice with the pumpkin. I’ve also done lemon poppy seed bread with this base. It works well.
Here’s my bread. Unfortunately my pan was a bit small, so it overflowed. I think next time I’ll just split between two loaf pans. I should also start using a better camera for my photos. The camera on my phone just isn’t good enough!