Ingredients
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1/2 cup vegetable shortening
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1 cup granulated sugar
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2 eggs
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2 overripe bananas
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1 tsp vanilla extract
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2 cups all purpose flour
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1/2 cup mix-insoptional
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1 tsp salt
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1 tsp baking soda
Directions
“Amma” is Icelandic for “grandma,” but it’s what I called my great-grandma, and this is her banana bread recipe. This is the banana bread I grew up with; my mom doesn’t like to cook, but she has a big sweet tooth so this is one thing she would actually make. Feel free to use any mix-ins you like, such as nuts, chocolate chips, berries, or streusel – but it’s just as good on its own. You can also modify this recipe by adding 1/4 cup of cocoa powder or peanut butter (or both!) for different flavors. Enjoy!
Steps
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1
Done
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Preheat your oven to 375F and grease a loaf pan. |
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2
Done
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Mash the bananas with a fork until they're very smooth, it should be about 1 cup. In a separate bowl cream the shortening and sugar. Add one egg at a time and mix well after each, then add the banana and vanilla and mix until everything is very smooth and combined. (yes I know I added everything at once, I got distracted trying to take pretty pictures of everything :) ) |
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3
Done
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Add all the dry ingredients to the bowl and mix by hand (including any mix-ins you're using). I recommend mixing by hand because as soon as flour combines with liquid, it begins to form gluten strands, more so the more it is agitated. Stirring by hand ensures that you don't overmix the batter and the loaf comes out nice and tender (the same reason you don't want to overmix cake batter). |
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4
Done
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Pour batter into the prepared pan and bake immediately, about 40-45 minutes. It's important to put it in the oven right away because the recipe uses baking soda as a leavening agent, which only reacts when it comes in contact with liquid (unlike baking powder which reacts with liquid or heat). If you prepare something to be leavened with baking soda and leave it to sit for a while, the reaction will go to completion and the batter won't rise in the oven. |
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5
Done
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Rest the loaf for 20 minutes, then tip out of the tin to slice. |
