I’m so excited about this cool fall weather guys. Fall is here, and it’s got me in the kitchen scheming all sorts of things! Today, I’m sharing one of my favorite things to make: my mom’s banana bread.
I get all fuzzy inside when I think back to my childhood and my mom’s baking. My mom was a busy lady, but she baked when she could. Some of my favorite memories were watching my mom make cinnamon rolls. She would make banana bread regularly, and it was always one of my favorite treats. She kept it in the fridge and that was exactly how I liked it. I’d cut a slice from the fridge and smother it in a good amount of salted butter. I’m dying now just thinking about it.
Just a note about this banana bread. Yes, it’s made with shortening. If you’re skittish about shortening, use butter instead. But the shortening gives the bread a special texture that butter just can’t (sorry, butter. I still love you). In general, I try to stay away from using shortening, but when it comes to these vintage recipes, it’s just a given. You use shortening and you love it!
About some of the ingredients…
You’ll want to use super ripe bananas. Like, past the point that you can’t eat them anymore bananas. But they will give you a super tasty bread. In fact, banana bread seems like one of those things you make last minute because “oh my word, when did my bananas get so brown? What am I going to do with these?” Banana bread, of course!
Walnuts. I’m not sure when people starting hating nuts in stuff but man, walnuts are so good in banana bread. Please add them if you can. They add such a good flavor and a nice, pleasant little crunch. The texture is a nice contrast in the banana bread.
This banana bread is super easy, guys. It’s as easy as creaming the sugar and shortening together, adding the bananas and sour cream, then adding the dry ingredients and walnuts. Mix it until it’s just combined, then bake. On these chilly days, nothing beats being able to add a little warmth to your house with the oven on. The banana bread bakes for quite a while, so you’re going to have a warm, cozy house. And it’ll smell so good, too!
After the bread has baked and cooled off, place it in an airtight container or plastic bag to store. I keep mine in the fridge, but you can keep it on the counter, too. It’ll last longer on the fridge. It’s so good with butter on top. (Kerrygold is my favorite.) I hope you try this recipe and love it!
Mom's Banana Bread
This quick bread is a comforting classic!
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup shortening
- 2 large eggs
- 3 heaping tablespoons sour cream
- 3 large very ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Preheat oven to 350 F. Lightly grease a 9x5 loaf pan and set aside.
Mix dry ingredients together in a bowl and set aside. In the bowl of a stand mixer (or using a handheld mixer), cream together sugar and shortening until fluffy. Add eggs, one at a time, and mix until combined, scraping the sides as needed. Add sour cream, bananas, and vanilla. Mix, scraping the sides of the bowl as needed. Add dry ingredients and mix together until just incorporated, then stir in walnuts with a spatula until evenly dispersed. Scoop batter into the loaf pan and bake for about one hour, or until the loaf is a deep brown and a toothpick inserted into the middle comes out clean.
Allow bread to cool in loaf tin for about 15 minutes, then turn out onto a cooling rack and allow to completely cool. Enjoy!