This Banana Bread recipe is a full-bodied, moist bread that is ideal for breakfast, brunch, tea time, or anytime. Banana Bread is wonderful all year round and fills the house with the nostalgic aroma of homemade baking.
I always bake a number of these Banana Breads during the holidays, wrap them in colored plastic wrap and give them as gifts to friends and relatives. They look forward to homemade bread and it is a personalized gift that shows how much you care.
Rather than walking up and down the mall, fighting the crowds, and trying to decide what to buy for the holidays, why not bake a few Banana Breads and see the smile it brings to the faces of your friends and relatives.
Sift together: flour, baking powder, baking soda, and salt. Set aside.
Cream together: shortening, sugar, and vanilla until light and fluffy.
Add the eggs, one at a time until mixture is thick and lemony.
Blend together the bananas and milk. Add to the egg mixture.
Add the flour mixture slowly. Mix well.
Stir in the walnuts.
Bake in a greased loaf pan for one hour. Check with a toothpick inserted in the center. If the toothpick comes out clean, the banana bread is done. If there is batter on the toothpick, bake at five minute intervals, testing after each, until done.
Tip pan on its side on a cooling rack. This helps the banana bread keep its height. Remove from the pan while still warm.
This delicious Banana Bread also freezes very well, so double the recipe and make two. Freeze one for when you have unexpected company and eat the other one with a cup of coffee or tea. I cut up the banana bread into serving pieces and freeze them. Then I take a slice out of the freezer and have it with my breakfast coffee. It is an easy, yummy breakfast treat.
