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“My Mom gave me this recipe when I still lived at home. I have played with it and changed it a little bit, but it’s still my Mom’s recipe. The bananas for this recipe are best when they are old, brown and mushy. I let my bananas sit out for at least a week. If I’m not ready to bake bread that day, I put them in the freezer. If they have been frozen the flavor is even better. After they have thawed they have a strong banana liquor scent and flavor. This is awesome for the bread.”
READY IN:
1hr 15mins
SERVES:
8-10
YIELD:
1 Loaf of bread
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flour, baking soda, salt, cinnamon, nutmeg and ginger. and shortening. Beat bananas with eggs, sugar, brown sugar shortening sticks and vanilla separately to form a lumpy liquid, not too smooth. Mix with bread batter by hand. Add more cinnamon or nutmeg if the flavor is needed. Bake in a well-greased bread-baking pan at 350 for 50 minutes to 1 hour.

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