Cooking Goddess
Chef Extraordinaire
1/2 cup shortening (butter, margarine, or "Crisco") *
1 cup sugar (can use sugar substitute such as Splenda) **
2 eggs
3 ripe bananas, mashed
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
2 cups flour, sifted
1/2 cup chopped walnuts, optional
Preheat oven to 325 degrees F.
Grease bottom only of loaf pan. I use a non-stick metal pan, not a dark metal.
Cream butter or margarine with sugar.
Add slightly beaten eggs; add mashed bananas.
Sift dry ingredients together. Add to mixing bowl slowly until combined.
Fold in nuts.
Bake at 325 for about an hour. Test and bake to 200-205 internal temperature.
I make this in my stand mixer, a vintage Oster Kitchen Center that was my Mom's. No wonder it tastes just like when she made it.
* I make it with half butter/half quality stick margarine (such as Land o' Lakes or Imperial) because (you guessed it) that's how Mom did it.
** I use 1/2 cup Splenda, 1/2 cup sugar.
1 cup sugar (can use sugar substitute such as Splenda) **
2 eggs
3 ripe bananas, mashed
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
2 cups flour, sifted
1/2 cup chopped walnuts, optional
Preheat oven to 325 degrees F.
Grease bottom only of loaf pan. I use a non-stick metal pan, not a dark metal.
Cream butter or margarine with sugar.
Add slightly beaten eggs; add mashed bananas.
Sift dry ingredients together. Add to mixing bowl slowly until combined.
Fold in nuts.
Bake at 325 for about an hour. Test and bake to 200-205 internal temperature.
I make this in my stand mixer, a vintage Oster Kitchen Center that was my Mom's. No wonder it tastes just like when she made it.
* I make it with half butter/half quality stick margarine (such as Land o' Lakes or Imperial) because (you guessed it) that's how Mom did it.
** I use 1/2 cup Splenda, 1/2 cup sugar.