Banana Bread is probably my favorite breakfast bread (pumpkin is a close runner up) and it is so easy to make I don't know why we don't have it more often. Actually, I do know... it's because my husband and I love bananas so much we can't leave them in the fruit bowl long enough to get spotty and perfect for bread. Only when I buy bananas on sale (already really ripe) do I set them aside for bread. It just so happens I found a good deal at Whole Foods on nice organic bananas, and decided to buy enough to eat and keep for bread making.
I have been making banana bread for a long time now. It is one of the first quick breads I learned to make and one of the few I have developed over time to call my own. In high school, students and parents submitted recipes to make a cookbook, and my mom encouraged my sister and I to add something. Rather than adding a family recipe, I wanted something I invented, oh the little aspiring chef I was. So, I did my best to alter a recipe from the ancient Better Homes and Gardens cookbook my mom had to something I liked and could basically call my own. The recipe has changed a little since then, hopefully for the better. It has a great soft texture and is not as dense as some. It is flaky and moist and beautifully golden with a nice crack across the top. I think it is best with a layer of chopped walnuts on top (or mixed in depending on my mood).
I do enjoy making it and could probably do it from memory if in dire need! I hope you enjoy it as much as I do (and Michael too).
1 tsp baking soda1/4 tsp baking soda
1/2 tsp salt
1/4 C shortening1/2 C sugar 2 eggs 4 medium overripe mashed bananas dash vanilla 1 T milk