Mom’s Banana Bread

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 eggs
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*

Preheat oven to 350. In a large bowl, mix sugar and shortening with a blender.

Add eggs and beat well.

Stir in bananas. I like to break them up into small chunks. Make sure it is a purée substance once done! No one wants a surprise piece of banana.

Gradually mix in the rest of the dry ingredients.

Grease your pan (glass is preferred) and bake for 40 minutes, or until a toothpick comes out clean. If making a double batch, bake for 55 minutes.

Let the bread sit for about an hour to cool and enjoy! If properly wrapped (plastic wrap, foil, freezer bag) this bread freezes very well!



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