Banana Bread
By Yankee Magazine|May 23 2002|
A particularly moist version of an old favorite. Especially good served warm from the oven, with the top still crusty and delicious, or spread with cream cheese for tea sandwiches. This bread freezes well, too.
Yield
1 loaf
Ingredients
1/4 cup solid vegetable shortening
1 cup white sugar
4 bananas, mashed
1 egg
2 cups all-purpose white flour
1 teaspoon baking soda
pinch of salt
Instructions
Preheat the oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan.
Cream together the shortening and sugar. Add the bananas and the egg and stir to combine. Sift together the flour, soda, and salt. Add the sifted dry ingredients to the banana mixture and stir just until combined. The batter will be lumpy. Spoon the batter into the prepared loaf pan.
Bake for 50 to 60 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to finish cooling.
I really enjoyed making this banana bread. Recipe is very easy to follow and the bread turned out perfect, all of it was eaten in less than 24 hours!