This is my family’s new go-to Banana bread recipe. Since I was a kid, we had always defaulted to The Fannie Farmer Cookbook
version of Banana bread. It is quick, made from ingredients we had on hand, and didn’t require a stand mixer. But the bottom always over cooked by the time the center was done. And it’s pretty dense.
Knowing there must another convenient yet tasty version that wouldn’t burn all of the time, I tried a banana bread recipe from Saveur magazine. It required several different bowls, and the resulting bread was way too moist.
A couple years ago, a neighbor (and caterer) so kindly gave us her recipe! And it is now our go-to Banana Bread. The secret ingredient: Buttermilk. No more burning, and not too wet inside. AND sprinkling cinnamon-sugar on top before it bakes makes for a delicious crust.
- 1 1/2 Cups sugar
- 1/2 Cup Crisco shortening
- 2 eggs
- 4 Tbsp buttermilk
- 1 tsp vanilla
- 4 very ripe bananas smashed
- 2 Cups flour
- 1 tsp soda
- 1/2 tsp salt
- 1 Cup Pecans chopped
Heat oven to 350 degrees
Cream together sugar and shortening. Add eggs, buttermilk, vanilla and bananas.
Combine baking soda, salt and flour. Gradually add dry mixture to the above.
Add chopped pecans. Mix thoroughly.
Pour into greased and floured loaf pan.
Bake for 45 min. to an hour.
- When I bake the small loaves, it usually takes 45 mins. Large loaves take about an hour.
- I also make a sugar and cinnamon mixture* and sprinkle on the top of the loaves before baking
*For the cinnamon sugar mixture, I just eye-ball it. Start with a couple tablespoons of sugar and add 1/2-1 tsp of cinnamon. Mix together in a small bowl; it should be a light brown/sand color.