1/2 Cup shortening
1 Cup sugar
2 Cups flour
1/4 Teaspoon salt
3 Crushed bananas
1 Teaspoon soda in 1 Tablespoon hot water
Cream the shortening and sugar together. Add eggs, then flour, salt and bananas, soda and water. Bake in 350 degree oven for 30 to 40 minutes.
Double to make 2 small loaves or four individual loaves.
Tip: We sometimes add pecans!
Tip #2: Sherry says her banana butter recipe (below) is awesome on the banana bread! (I gave her the banana bread recipe when we were in high school... she just gave me the banana butter recipe... 35 years later! I can't wait to try it, on a slice of warm banana bread right out of the oven! If it's from Sherry, I know it's good!
2 Cups powdered sugar
1 Small ripe banana
3 Tablespoons butter
1 Teaspoon vanilla
Mix powdered sugar and softened butter. Add mashed banana and vanilla. If necessary add more powdered sugar for better spreading consistency. Refrigerate.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!