Don’t throw away those over-ripe bananas!! As the banana ripens the complex carbohydrates change into simple sugars making the banana sweeter and softer. The best bananas for a quick bread (or smoothies, cookies, etc) are those that are ripe, black, and soft. Once you remove the peel they quickly liquefy when mashed. Over-ripe bananas are the key to a flavorful, moist product. Take care when mixing the batter — under-mixing results in a lumpy batter with dry pockets of flour — over-mixing leave you with a tough end product with tunneling. Mix in the dry ingredients until just blended. Quick breads should be evenly browned with a crisp, tender crust. The interior should be moist with a fine texture free of large air cells (tunneling). I have been using this recipe since my teen years and it is still a family favorite. It is one of those recipes that seems to taste even better the next day.
BANANA NUT BREAD
- 1/2 cup shortening
- 1/2 cup sugar
- 2 eggs
- 1-3/4 cups sifted flour
- 1 t. baking powder
- 1/2 t. soda
- 1/2 t. salt
- 1 cup mashed bananas
- 3/4 cup walnut pieces
- Preheat oven to 350 F. and grease a 9 x 5 x 3″ loaf pan.
- Cream together shortening and sugar. Add eggs and beat well.
- Sift together dry ingredients. Add to creamed mixture alternating with the bananas.
- Stir in walnuts and pour into greased pan. Bake for 45-50 minutes or until firm and golden brown.
- Remove from pan and cool on a rack.