One of my sisters' and my absolute favorite recipes is our mom's banana bread recipe. Moist and full of spices, I've never tried anyone elses banana bread that was quite as good. This is also a great recipe to substitute zucchini in the summer months and pumpkin in the autumn months when you have too much from your garden. I more often make muffins out of this recipe than loaves, but have been known to give mini loaves of this away for Christmas gifts.
My Mama's Banana Bread
Preheat oven to 325 degrees Fahrenheit
Cream Together:
2 3/4 Cups of sugar
1 Cup shortening
3 eggs
2 Cups mashed banana (about 5 bananas)
Sift Together:
3 1/2 Cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger
Mix creamed and dry mixture together, adding 3/4 cups of chopped nuts. Fill 2 greased and floured loaf pans or greased muffin pans. Bake loaves for one hour and muffins for 30-35 minutes until tests done with a toothpick.
Enjoy!
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