Banana Bread

I have made banana bread from the same recipe since my Sophomore year home-ec class ('74-'75)! I've tried several others over the years, but I always come back to this one. It is consistently moist, soft & tasty. So . . . if it ain't broke, don't fix it, right? '-)

You will need:

~1/2 c. shortening OR butter OR margarine (if you use margarine, use a non-hydrogenated brand like Earth Balance)
~1 c. sugar OR 2/3 c. honey
~2 large eggs
~1 to 1-1/2 mashed ripe (RIPE) bananas
~1/3 c. buttermilk OR 1/3 c. milk & 1 ts. vinegar
~2 c. bread flour
~1 ts. baking soda
~1/2 ts. salt (I use sea salt)

Directions:

1) Cream together the shortening (or butter or margarine) & sugar (or honey) with an electric mixer

2) Then blend in the eggs & mashed ripe bananas

3) Add in the buttermilk (or milk & vinegar); sift the bread flour, baking soda & salt & then add it to the mixture. HINT: sifting helps make your bread nice & soft

4) Grease & lightly flour a 9"x5"x3" loaf pan; pour in the batter & bake 50 - 60 minutes at 350*

5) Serve warm with your homemade butter. Enjoy!!!

Blessings from Ohio . . . Kim<><