Kanai Inn Banana Bread
"This is the moistest banana bread recipe I have found. It comes from an old hospital auxiliary cookbook from 1975. It's simply the best!"
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
2 Loaves
ingredients
- 1 3⁄4 cups sugar
- 1 cup crisco solid shortening
- 6 ripe bananas, mashed
- 4 eggs
- 2 1⁄4 cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
directions
- In electric mixer, cream together sugar and Crisco.
- Add bananas and eggs, mix well.
- Sift together flour, baking soda and salt. Add to bananas and mix together.
- Do not over mix. Bake in 2 loaf pans sprayed with non-stick spray.
- Bake at 350 degree oven for 45 to 60 minutes. (I usually find it takes a little longer, 60 - 75 minutes.).
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Reviews
-
My grandmother gave me a local cook book 33 years ago with this banana bread recipe in it. I was once told by a friend she would way 200 pounds if she could make banana bread this good. My recipe calls for sifting the flour, salt and baking soda together 2 times. Take the time to mix in the eggs one at a time. I mix the wet ingredients well, but once I combine wet and dry, I limit my mixing to as little as possible, even doing the last bit with my spatula to scrape the sides into the batter. I don't grease my pans and have no problems releasing the loaves. It does take longer to bake than the recipe indicates.
