Now that everyone's learned how to make banana bread, here's a new recipe to try out! If I had to guess, I'd say banana bread has been the most-baked item during quarantine. It's a super easy comfort food and lets you use up those bananas that went bad, so it isn't surprising that so many people have taken to it! However, with how quickly grocery stores were running out of flour and bananas, I suppose it was a bit surprising.
My grandma had banana bread ready for us almost every time we visited her when my sister and I were younger, so this recipe is very nostalgic to me. I made a few adjustments, but it has the same delicious flavor and moist texture as hers!
My Wisconsin relatives LOVE butter, so of course the banana bread was always served with a slab of butter on top. I also recommend nuking it for ~30 seconds before adding the butter. The taste reaches its peak on the next day, after the flavors have had time to fully develop!
I hope you find this banana bread as comforting and delicious as I do!
Rate & comment below!
- 9x5" bread pan
- ¼ cup (50g) vegetable shortening
- ¼ cup (½ stick/56g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1½ cups over-ripe bananas mashed (~4 bananas)
- Preheat oven to 325°F. Grease one 9x5" bread pan with butter and coat evenly with flour.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, cream together vegetable shortening, butter, sugar, 2 eggs, and 1 tsp vanilla.
- Fold half of the dry ingredients into the wet ingredients, then fold in half of the mashed bananas. Repeat until everything is combined.
- Pour batter into prepared baking pan and bake at 325°F for 55-65 minutes. Remove from oven once the top of the bread is set and a toothpick comes out mostly clean.
- Let the bread cool in the pan with a towel placed over the top for ~10 minutes, then gently remove from the pan onto a cooling rack. I like to keep a towel over it to optimize the bread's moisture.