Banana Bread

4.99 from 54 votes

Momzie's Banana Bread is crafted with love and the finest ingredients. It's perfect for breakfast or anytime you crave a sweet snack!

Prep Time10

Cook Time1

Total Time1 10

Course: Bread, Dessert, Snack

Cuisine: American

Keyword: banana bread

Servings:

Calories: 244kcal

Ingredients

1 ⅓ cups flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup shortening or softened butter
1 cup sugar
2 arge eggs beaten
1 ½ cups mashed banana

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Use non-stick spray or oil, and prep a loaf pan. Set aside.
Combine your flour, baking powder and salt in a medium sized bowl. Sift it once.
In a stand mixer (or bowl with hand mixer, or even by hand, whatever you have to work with!) beat the shortening and sugar together until combined. Add the eggs, beat until fluffy.
Now add your dry ingredients and mashed bananas alternately, mix well. Pour into your greased loaf pan. Smooth the top and place on the middle rack in the oven. Bake for about 50 to 60 minutes. You want the top browned. You can insert a toothpick in the middle to check, if it comes out clean your banana bread is perfect.
Allow to cool in pan for about 5 minutes. Then invert pan to remove the loaf. Allow to cool completely on a baking rack.
Serve with a big old banana loving smile!

Notes

I'm not sure where my Mom got this recipe. If I knew I'd offer credit. Unfortunately, I have no idea where hers came from. My best guess is Betty Crocker.

You can add nuts if you like. We don't care for nuts in ours, but if we did I'd toss in about ½ cup.

I like vanilla in my banana bread but my mom's version did not use it. Feel free to add 1 teaspoon of vanilla extract.

I go "old school" for this and use shortening. Sometimes I'll do a shortening and butter combo, use the same amount needed but do half shortening and half butter. It gives the best of both worlds. Coconut oil is a healthy option but I like the original recipe the best.

Nutrition