Whenever the Fam is looking for a reasonably healthy and easy snack, our go-to is banana bread. You simply cannot be a nice slice of banana bread. It not only gives you energy to tackle whatever you’ve got planned, it provides a great way not to waste those overly ripe bananas sitting in your fruit bowl.
Why I love this recipe is it provides the right balance between moist and dry. I hate banana bread that is so moist that it seems like it isn’t cooked all the way through. I am also not a fan of banana bread that is so soft (i.e. moist) that it falls apart when you pick up a piece. However, I’m also not a fan of banana bread that is so dry that you need to take a drink of something just to choke it down. Here is a recipe that is quick and easy that is firm enough to stay together, but is also so moist there is no need to add a schmear of butter. And if your banana bread cracks at the top… Don’t worry about it. It just makes it rustic.
- 2/3 Cup Shortening
- 2 1/4 cups sifted multi purpose flour
- 1 2/3 cups sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups mashed, over-rip bananas
- 2/3 cup buttermilk
- 2 eggs
- 2/3 cups chopped pecans
Stir shortening to soften. Sift in dry ingredients. Add bananas and half the buttermilk; mix until all flour is incorporated. Beat vigorously for 2 minutes. Add remaining buttermilk and the eggs. Beat 2 minutes. Fold in nuts.
Bake in paper-lined loaf pans at 350 degrees for 35 minutes. Use the toothpick method to ensure it is cooked thoroughly. Cool for 10 minutes in pans and then remove.