Yet Another Banana Bread Recipe: A Classic Delight
This cherished recipe for banana bread, drawn from the pages of the beloved Fanny Farmer Baking Book, has been a staple in my kitchen for years. There’s a reason why I keep returning to it, as it offers a moist, flavorful loaf that truly stands out among countless variations I’ve tried. Wrapped tightly, this banana bread retains its deliciousness for several days—if it lasts that long—and also freezes beautifully for later enjoyment. My children adore it even more when I sprinkle in about half a cup of mini chocolate chips, adding an irresistible touch to an already delightful treat.
Recipe Overview
| Recipe Name | Yet Another Banana Bread Recipe |
|---|---|
| Preparation Time | 15 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 15 minutes |
| Yield | 1 loaf |
| Category | Quick Breads |
| Description | Moist and flavorful banana bread that’s perfect for snacking, breakfast, or dessert. |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Salt | 1 teaspoon |
| Baking soda | 2 teaspoons |
| Vegetable shortening | 1/2 cup |
| Sugar | 1 cup |
| Ripe bananas | 2 |
| Eggs | 2 |
| Vanilla extract | 1 teaspoon (optional) |
| Walnuts | 1 cup (chopped, optional) |
| Mini chocolate chips | ½ cup (optional) |
Nutritional Information
| Nutritional Information | Amount per Serving |
|---|---|
| Calories | 5836 |
| Total Fat | 305.2 g |
| Saturated Fat | 73.3 g |
| Cholesterol | 846 mg |
| Sodium | 5134.6 mg |
| Total Carbohydrates | 725 g |
| Dietary Fiber | 24.1 g |
| Sugars | 442.3 g |
| Protein | 78.5 g |
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures an even bake and helps the bread rise perfectly.
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Prepare the Pan: Grease and flour a 9×5-inch loaf pan thoroughly to prevent the banana bread from sticking. This step is crucial for achieving a beautiful, intact loaf.
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Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda. This blend of dry ingredients forms the base of your banana bread.
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Mix Wet Ingredients: In a large mixing bowl, combine the vegetable shortening, sugar, ripe bananas, eggs, and walnuts (and vanilla if you choose to include it). Use a fork or a hand mixer to mash the bananas and mix until the mixture is well-combined and slightly creamy.
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Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until the batter is thoroughly blended. Be cautious not to overmix, as this can lead to a tough texture in your finished bread.
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Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
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Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 65 to 70 minutes. To check for doneness, insert a skewer or toothpick into the center of the bread; it should come out clean. If the top starts to brown too quickly, tent a piece of aluminum foil over the loaf to prevent over-browning.
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Cooling Time: Once baked, remove the banana bread from the oven and allow it to cool in the pan for about five minutes. Then, carefully turn the bread out onto a cooling rack to cool completely.
Tips for Enjoying Your Banana Bread
- Add-ins: For an extra special treat, feel free to fold in some mini chocolate chips or other favorites like dried fruit or shredded coconut.
- Storage: Store your banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days, or freeze it for longer storage—simply slice it before freezing for easy access later.
This Yet Another Banana Bread Recipe not only fills your home with the comforting aroma of baked goods but also serves as a delightful snack or breakfast option. Whether you enjoy it plain, with a smear of butter, or as a base for a creative dessert, this recipe is sure to become a family favorite, just as it has in mine. Happy baking!
