Yes! We Have No Bananas!

I just put a banana nut bread in the oven to bake! And man, does that ever smell good!

How often do YOU have over-ripe bananas sitting there attracting fruit flies and smelling a little too strong for your senses to appreciate?  I am afraid this happens way too often at our house, and I get tired of putting the overripe fruit in my freezer for another day...although that is one way to save them for future baking.  But I have this easy recipe for one loaf of Banana Nut Bread that is quick to mix up and and makes a wonderful alternative to peanut butter toast and jelly in the morning for breakfast with a cup of tea!

Actually, my original recipe is for two loaves and uses 6 ripe bananas, but since I rarely have 6 overripe bananas at one time, I have divided the recipe in half and make just one loaf at a time with only three bananas!  Three overripe bananas can accumulate quickly in our house...so this is a good way to use them up.  And it smells delicious while baking! 

Set oven to 350 degrees.  Use one regular size loaf pan...I use the metal non-stick kind, but after many uses I discovered that the non-stick baking pans don't always live up to their name...so I cut a piece of waxed paper to the size of the bottom of the pan and put that inside before pouring the batter.  The loaf comes out perfect every time!

Instructions:

Cream together 1 cup white sugar and 1/2 cup Crisco shortening.  ( I buy the Crisco in the bars now instead of the can...and they are pre-measured into one cup bars.  Just cut one bar in half for this recipe, and put the other half back in the little plastic container for the next time. So convenient and un-messy! Just my style!)

Add two eggs to the creamed sugar and shortening, and mix well.  Then add three very ripe bananas and mix again.

Combine 1& 1/4 cup flour with 1/2 teaspoon salt and 1 teaspoon baking soda.  Add to above mixture and mix well.

Add 1/2 to 1 cup chopped walnuts and stir until blended in.

Pour into prepared loaf pan and bake at 350 degrees for 50-55 minutes, or until center is firm and toothpick comes out clean.  Let cool for a few minutes in pan, and then remove from pan and put on cooling rack to cool completely.  After cooled, it may be put into a ziploc bag or other container and refrigerated.  Will keep for at least a week refrigerated, or may be frozen for later.

Enjoy!