Banana Nut Bread
2 1/2 C flour
2 tsp. baking soda
1 tsp. salt
1 c. butter or crisco
6 mashed (over ripe) bananas
1/2 c. nuts
Cream together crisco and sugar. Add the eggs and bananas. Mix the dry ingredients in a separate bowl then add to the banana mixture, 1/2 a cup at a time. Then add the nuts.
Use 2 bread pans or rectangular cake pan. Bake at 350 degrees for 50-60 minutes.
Well, I didn't have that many bananas or any nuts. So I cut my recipe in half and added chocolate chips instead of the nuts. I run my life by the theory that chocolate makes everything better! I switched out a dairy free margarine for the butter because I can't have dairy.
* A good tip from my friend is to put your bananas in the freezer when they start to get dark and speckled. I keep a zip lock bag in my freezer for the bananas that are over ripe and ready for banana bread. That way you can keep them for a when you have time to bake. Just thaw them out and you are ready to go.
This isn't a full size rectangular cake pan, since I only made half the original recipe. I have a smaller cake pan. ( I couldn't find my bread pan)
Sorry, we kind of attacked the banana bread as soon as it came out of the oven. We didn't get a photo of it in it's pristine fresh out of the oven glory.
It was really moist and very yummy!!