Banana Bread
23-Apr-2006
I am constantly tempted by those bags of bananas at Costco – 99¢ for 3 pounds, such a deal! Of course even if I live up to my best intentions I can never eat the entire 3 pounds before they get just a little too ripe. And more often it’s the worst case – I barely make a dent in the bag! Often, I just freeze the bananas as they start to cross the line from what I consider edible to "it’s time to cook with them". (Leave them in their skins, drop them in a ziploc and toss them in the freezer – great anytime you need to cook with bananas!)
Last week was one of those worst cases but since I was heading down to Oregon to see my family I decided to make up several loaves of bread to share with my siblings. This is an easy recipe, the main thing you need is a bit of time since these big, dense loaves take over an hour to bake. But you can just pop them in the oven while doing other little tasks around the house and soon you’ll be rewarded with a wonderful loaf of banana bread!
Banana Bread
2 ½ cups flour
1 ¼ cup mashed banana
⅓ cup milk
½ cup sugar
½ cup packed brown sugar
¼ cup shortening
2 eggs
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
1 cup chopped nuts
1 ¼ cup mashed banana
⅓ cup milk
½ cup sugar
½ cup packed brown sugar
¼ cup shortening
2 eggs
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
1 cup chopped nuts
Heat oven to 350º F. Grease bottom only of 9x5x3 inch loaf pan.
Beat all ingredients in large mixer bowl on low speed for 15 seconds. Beat on medium speed, scraping bowl occasionally for 30 seconds. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 70 to 75 minutes.
Immediately remove from pan and cool on wire rack. Let cool completely before slicing.
Culinary Fool 
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