I’ve been out to purchase food and supplies only once in the last 2 1/2 weeks. During that time, we’ve worked on utilizing things from our freezer and pantry to maximize our resources.
On our one trip out about 2 weeks ago, we went to Costco and came home with a Costco-sized bunch of bananas. We used some on acai bowls, and then as they started to get a bit too ripe, I put a few in the freezer for smoothies, and used three to make my mom’s banana bread recipe.
I’ve tried a lot of recipes over the years, but I always come back to this one. It truly is the best of the best, and so simple and easy to make. I love it warmed up, with a cup of coffee in the morning, and have been sending a slice to work with my husband, too.
Plus, fresh banana bread baking in your oven is such a boost to your mood, and we need that right now! Bonus, this recipe is so easy to make that your kids could help, or even do it by themselves, depending on their ages. For those of you with kids home all day right now, what better thing to do than let them bake their own snack.
I have two of these Copper Chef loaf pans and I love them. They are heavy weight and really good quality. I threw all my other old rusty pans away when I got these.
I like to cut the banana bread in a nice thick slice, warm slightly in the microwave and spread with a little real butter. Perfect accompaniment for your morning coffee!
Mom’s Banana Bread
- 1 cup sugar
- 1/2 cup Crisco shortening can replace with butter, but I prefer Crisco like Mom used
- 2 beaten eggs
- 3 mashed ripe bananas
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup chopped nuts I use walnuts
- Blend ingredients well and pour into one loaf pan, lightly sprayed with cooking spray.
- Bake for 1 hour and 20 minutes in a 325 degree oven.
- Allow to cool slightly before removing from pan.
- Store in an airtight container for several days. I like to microwave for a few seconds to serve each slice warm.
Wishing you peace and health,
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