|Ruth's Best Banana Bread On The Planet!|
When James makes banana bread at the bakery we use a ton of the worst looking bananas you've ever seen. I remember once having the responsibility of peeling the bananas one Monday night for the Tues. banana bread special and being amazed at the state of banana ripeness I was witnessing. They were pure black and frothy. Frothy! Can you imagine. The bananas were actually turning a little liquid-y, they were so ripe, but oh do I remember the banana bread the next day. It was lovely and delish and I couldn't get enough. I used this technique the other day in the making of my banana bread. Oh and the other thing--a lot of bananas. The recipe I use calls for 2 whole cups of mashed bananas. Most recipes call for 2 or 3 bananas, but I've found 2 whole cups of really ripe bananas has been equivilent to 5 or 6 bananas. That's the secret---plenty of bananas and a simple straightforward recipe. I hope you love it as much as my family does. It's wonderful!
Ruth's Best Banana Bread
1/2 c. shortening (I use butter)
1 c. sugar (I use brown sugar)
2 c. mashed bananas (Don't skimp or it will just be ok banana bread not spectacular!)
1 t. salt
1 t. baking soda
2 c. flour
1 t. cinnamon (optional)
1/2 c. chopped nuts
Cream shortening and sugar. Add eggs and bananas. Add salt and soda to flour and add to the first mix. Add nuts. Bake at 350' F.for 45 mins. This makes one big loaf. I use a Camp Chef cast iron bread pan and I love it. I grease and flour the inside of the pan. Also really watch and make sure the middle of your bread is done. Check it with a toothpick or skinny little knife. It may take longer to bake depending on you oven and pan size. Good luck! Oh it's really good with chocolate chips in it too!