Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz Flour

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 2 teaspoons 10ml Baking soda

  4. 4 Ripe bananas

  5. 1 cup 198g / 7oz Shortening

  6. 2 cups 396g / 13oz Sugar

  7. 4 Eggs

  8. 1 cup 146g / 5.1oz Walnuts - chopped Nonstick cooking spray - for greasing

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine flour, salt and baking soda in large mixing bowl. Put bananas in bowl of food processor and puree until nearly smooth or place in medium bowl and mash with back of tines of fork. Your goal is to make pulp as smooth as possible, but don't worry if there are a few lumps. Add shortening to bananas, breaking it into chunks the size of walnuts. Stir in sugar. Beat eggs in small bowl with fork, then add to banana mixture, stirring well. Add banana mixture to flour mixture along with nuts and blend until batter is smooth and all one color, about 1 minute. Divide batter between 2 greased 8- by 4-inch loaf pans. Bake at 350 degrees until loaves test done, 45 minutes to 1 hour. To test if they're done, insert slender wooden skewer about 3/4 inch into center of each loaf. If it comes out sticky or with raw batter, continue to bake until it comes out dry with just a crumb or two on tester. (Start checking loaves at 45 minute point.) Remove from oven and cool 5 minutes in pans. Turn out onto rack or pieces of wax paper. Let cool completely before wrapping to freeze. This recipe yields 16 to 20 servings. Each of 20 servings: 294 calories; 73 mg sodium; 42 mg cholesterol; 15 grams fat; 37 grams carbohydrates; 4 grams protein; 0.43 gram fiber.


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