When I was younger, my mom would sporadically surprise us with a batch of banana bread for breakfast. She would make one loaf and divvy it up amongst our family of six. Being a breakfast person, this didn’t cut it for me. I would’ve probably had half the loaf and still want more!
Fast forward to present day. Still love banana bread. Love it so much I’ve adapted it to be gluten free … And usually make a couple batches. If packaged correctly, it freezes great!
Note: the measurements below are for one batch, aka a regular loaf pan (see last picture). I usually double this for a 9×12 pan.
1/2 cup shortening (bricks of Crisco are easiest)
1 cup sugar
2 ripe bananas (when doubling I use 3-4, depending on the size)
1 1/4 cup flour (if GF, use a GF all-purpose flour)
3/4 tsp baking soda
*if GF, add 1/2 tsp xantham gum*