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*

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

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Add eggs and beat well.

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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.

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Gradually mix in the rest of the dry ingredients.

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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.

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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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