Except for holiday dinners, my mom doesn’t cook anymore; however, back in the day she was a wonderful cook. I can still taste the treats she had ready for that herd of little feet who jumped off of the schoolbus at the end of a long day…all starving, of course.
Mom probably began baking this banana nut bread as a special dessert fifty years ago. I’ve tried cheating, but the truth is that if you want it to taste like Mom’s, you have to prepare it as she did. AND…I can’t say it enough! If your bananas are not overly ripe and if you overcook, you won’t be happy with this recipe.
1 1/2 Cups Sugar
1/2 Cup Shortening
2 Large Eggs
4 Bananas, very ripe and well mashed
1/2 Teaspoon Salt
1/2 Teaspoon Soda
1/4 Teaspoon Baking Powder
3 Cups Flour, sifted and sifted again
1/2 Cup Pecans
1. Preheat oven to 325 degrees.
2. Mash bananas well, and set aside.
3. Sift flour twice and set aside.
4. Cream sugar and shortening very well. Add eggs and bananas and beat well.
5. Add salt, soda, and baking powder and continue beating until all are mixed well.
6. Add flour until all is mixed well.
7. Fold in chopped pecans.
8. Bake in three greased coffee cans. (Okay, you can cheat on this one!) I use two small buttered loaf pans. Check after 45 minutes and continue cooking until toothpick comes out almost clean. Do not overcook!