Directions: |
Directions:Cream together shortening, sugar & eggs. Add flour sifted or mixed with soda, salt and cinnamon. Add milk & nuts. Fold in bananas gently, but evenly. Also fold in the chocolate chips if desired. Divide into 2 greased med. pans. (This recipe makes about 4 small tin foil loaves or 2 med loaves). Bake at 350’ for about 45 min. or until it is golden brown on top and the toothpick comes out clean when tested. For smaller loaves, you’ll want to check them at 5-10min. less time & for 1 large loaf it will probably cook for about 5-10min more time. |
Personal
Notes: |
Personal
Notes: I got this recipe from my Grandma Barlow-Hyer (minus the chocolate chips & cinnamon). When I was about 12 yrs old, and in 4H & Girl Scouts, I made this recipe as an entry into the Corvallis Benton County Fair. I got a blue ribbon and then a purple Championship ribbon which allowed me to go on and submit it into the Oregon State Fair where I got a blue ribbon. I was very honored that I was able to make my Grandma’s recipe well and make her proud. She has since passed away, but I enjoy many recipes from her & the knowledge about cooking, baking & candy making that she has passed on to me. I have since added a few of our family’s favorite ingredients into this recipe…cinnamon & chocolate chips! I always use butter, in place of shortening and I don’t worry about sifting the flour. I just don’t pack it down when measuring it; I let the flour be loose & airy when I scoop it. Lastly, I have used the buttermilk substitute before which tastes just fine, especially if you use butter instead of shortening. Overall, it always comes together and tastes yummy! (P.S. I do add the nuts & choc. chips after dividing into pans because our house is a little divided on what they prefer in their banana bread. Haha! But it works out!)
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This recipe for Brenda's Banana Bread is from