Banana Bread

The riper the bananas, the better!

Banana Bread

3/4 cup shortening
1 1/2 cups sugar
3 eggs, beaten
1 1/2 cups ripe banana pulp
3 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
4 1/2 teaspoons milk
1 1/2 teaspoons lemon juice

Grease 4 small or 2 regular loaf pans.
Preheat oven to 350º.
Cream shortening and sugar.
Beat in beaten eggs and banana pulp.
Sift together dry ingredients.
Add in 3 parts to mixture.
Beat butter until smooth.
Add milk and lemon juice; mix well.
Pour into greased pans.
Bake 55 minutes, less for smaller pans.

Remove from pans when warm or cool.
Wrap with plastic wrap or foil.
Store at room temperature or freeze if desired.

Makes: 2 regular loaves or 4 small loaves.

Use standard loaf pans, or lots of smaller ones. Adjust the baking time - less for smaller pans, more for larger one. Use large, medium, or small muffin pans to make individual servings of banana bread. Reduce the oven temperature by 25° for regular and mini muffins.

Cool the bread by setting the pan on a rack. As soon as the bread is cooled enough to handle without hot pads, loosen it from the sides of the pan and remove it to finish cooling. Enjoy a slice, with or without butter, while still warm or when fully cooled.

Store at room temperature for 2 - 3 days, wrapped in foil or plastic. Freeze immediately any that you don't plan to use in that time.

Enjoy!

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