Aunt Jan’s Banana Bread

I love banana bread! Especially warm from the oven with lots of butter. When I was newly married, I tried to find a banana bread recipe that was like the banana bread I had in college. Every recipe I tried was either dry, tastless or both. Then, several years later I was visiting my Aunt Jan and she had banana bread. It was delicious!!!! I have used this recipe ever since. I’m not sure if this is a vintage Betty Crocker recipe or a recipe that she got from my grandmother but I really don’t care. This is the only recipe I have found that is moist and very banana-y.

Ingredients                                                                                                          Print

  • 2c. All Purpose Flour
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 1/2c. Shortening
  • 1c. Sugar
  • 2 eggs
  • 1c. Mashed Ripe Bananas
  • 1 Tbsp. vinegar
  • 1/2c. Milk

The first thing you need to do, an hour or so before you want to start your bread, is measure 1 tbsp. of white or cider vinegar in a liquid measuring cup and add whole milk to equal 1/2 cup. This is a “quick” way to clabber the milk and get a sort of mild sour/tart flavor. It will look kind of chunky and thick.IMG_0655

Set aside the milk and measure the flour, baking soda and salt into a sifter and sift once. Set this aside and take your bananas and peel and mash them. NOTE: Black bananas give the best flavor. The more ripe the bananas are the more concentrated the sugars so there will a more pronounced banana flavorMy husband likes to say that if you can pour the banana out of the peel then it is about right. Two bananas is about 1 cup of mashed pulp.

Grease one large loaf pan and preheat your oven to 350º.

Put the shortening into a large bowl and add the sugar. Beat with and electric mixer until the sugar is incorporated.

IMG_0652

Add the eggs one at a time, mixing until incorporated. IMG_0657

Now, add 1/3 of the flour and mix thoroughly. IMG_0660

Add 1/3 of the milk and mix. IMG_0659

Add 1/3 of the bananas and mix. IMG_0661

Continue by adding half of the remaining flour, milk and bananas, mixing in between each addition. Continue adding the remaining ingredients alternately and mixing thoroughly between each.IMG_0662

 

Pour into your bread pan and bake for 60-70 minutes. IMG_0663

Test by using a butterknife inserted into the highest part of the bread. If it has only a few crumbs clinging to it, your banana bread is done.

 

IMG_0700

2 thoughts on “Aunt Jan’s Banana Bread

    1. Historicalbites

      I had to enter everything on another page and used a hyperlink. I simplified the printable version so it wasn’t that bad typing it again. Please let me know what you thought of this recipe.

      Like

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s