Easy Banana Bread

Easy Banana Bread

Every kitchen needs a go-to recipe for easy banana bread.

I don’t know about you, but I tend to buy a lot of bananas. They are budget AND kid-friendly, which is always a plus in my book. My family likes bananas when they are still firm and ever so slightly green. That’s our sweet spot. I suppose many would protest “But they aren’t even fully ripe yet!” And I suppose that is true. But, it’s how we like them.

As the bananas ripen more fully, we start using them in smoothies and in this yummy banana bread. Sometimes we’ll let the bananas go on purpose just to make this deliciously moist bread. I’d say we make it at least once a month, if not more often.

I was feeling indulgent the other day and let the kids pretty much inhale the entire loaf in one sitting. Wise? Probably not. Did I have a couple of happy campers still begging for more? Absolutely!

Easy Banana Bread

Easy Banana Bread

The nice thing about this recipe is its versatility. The ingredients are pretty pantry-standard, but there is definitely room to make substitutions to use what you have on hand.

Don’t have shortening? Using 1/2 cup of softened butter or coconut oil works just fine and tastes terrific. Want to cut down on the sugar? Unsweetened applesauce can be used on a 1:1 ratio.

Let’s get to the recipe!

 

Easy Banana Bread

yield: 1 loaf        prep time: 10 min        bake time: 60 min

Ingredients

  • 1 ¼ cups flour
  • 1 cup sugar
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ cup shortening
  • 3 very ripe bananas
  • 2 eggs

Directions

1)     Preheat oven to 350.

2)    Grease and flour loaf pan.

3)    Sift dry ingredients together in large bowl.

4)    In small bowl, whip shortening, bananas and eggs with mixer until they form an emulsion.

5)    Fold the liquid ingredients into the dry very quickly; do not over mix.

6)   Spoon into prepared loaf pan and spread evenly.

7)    Thump on table or counter to remove any air pockets.

8)    Bake at 350 for 50-60 minutes.

9)    Let stand 5 minutes, then loosen edges with a dull knife and turn onto a cooling rack covered with wax paper to cool.

 

What about you? Do you tend to keep bananas around? What is your standard go-to for over ripe bananas? Do you have a great banana recipe? I’d love to hear about it! Share a comment, or drop a note on Facebook!

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