So I’ll just admit it right now, I’m a total sucker for banana bread. But it has to be the perfect consistency, not too wet and not too dry, just right in the middle of perfection.
When I saw the name of this recipe, I figured it HAD to be good (because anything made by a lady named Elaine is guaranteed to be delicious!) Well, the recipe proved itself right. This banana bread is SO GOOD. And i’m not just being dramatic…it seriously is so good.
This recipe says to use the WonderMix wire whips, so I just followed the recipe. I was pleased with how well they worked to mix up a fluffy batter. [Note: if you’re like me and you freeze your overripe bananas to use in recipes later, just make sure that the bananas are completely thawed before trying to mix them with the WonderMix wire whips. Throw them in the microwave for a minute or two and they should be soft enough.]
I like to use mini loaf pans when I make batter breads, because they seems to cook more evenly than regular loaf pans. I used mini loaf pans with this recipe and the bread turned out perfect!
Not to mention, my kitchen smelled like heaven
- ½ c. shortening (do not use oil)
- 2 eggs
- 4 ripe bananas
- 2 c. flour
- 1 c. sugar
- ½ tsp. salt
- 1 tsp. baking soda
- ¾ c. walnuts (optional)
- Using the wire whips, cream together the shortening, eggs, bananas and sugar.
- Add remaining ingredients and mix thoroughly.
- Bake in greased loaf pans at 350 degrees for 35-45 minutes, or until a toothpick comes out clean. This recipe will make 3 small loaves or 1-2 medium/large loaves.