Don't throw out your ripe bananas! Make banana bread! You must try this recipe!
It really is The Best Banana Bread Ever! I've tried many different recipes. They are all too dry, too hard, too chewy, or too bland. But, not this one! This one is perfectly moist and has a yummy banana-ie sweetness.
I can't wait to share it with you! Here it is!
The Best Banana Bread Ever
1 cup brown sugar
1 1/8 cup white sugar
1 1/2 cup shortening (like Crisco)
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
6 tablespoons milk (I used whole this time because I had some leftover.)
1 teaspoon vanilla extract
1 cup ripe bananas, mashed (about 2 medium-sized)
Preheat oven to 350 degrees. Line your bread pan(s) with wax paper, spray with non-stick spray, and lightly dust the bottom with flour.
With a mixer, cream together the brown sugar, white sugar, and shortening. In a separate bowl, mix the baking soda, eggs, milk, and vanilla. After mixing well, add to the creamed mixture. In another bowl, sift together the flour, salt, and cinnamon. Add flour mixture to the creamed mixture. Mix just until combined. Do not over mix from this point forward. Fold in the mashed bananas. Pour the batter into loaf size baking pan(s).
Bake for about 50 minutes or until an inserted toothpick comes out clean. Let cool for at least 30 minutes. Run a butter knife around the edge to loosen the loaf. Carefully flip the pan over onto a plate or flat surface and let the loaf gently fall out. Peel off the wax paper and flip the loaf back over to right-side up. Slice with a serrated knife and enjoy! Makes 2 loaves or 1 larger loaf.
I prefer mine warmed up with butter and honey!