Bananas in my house become a weird situation. Personally, I can’t stand them, and my littlest seems to agree with me. Everyone else will either eat them like locusts or ignore them completely and I never really know which it will be. This often leaves me with a few rather sad brown looking bananas after about a week. My solution to this potentially wasteful situation is to make Banana Bread.
Since this is a quick bread, not a yeast bread, it comes together in a snap and disappears just as quickly. A little slather of butter and the kids (and husband) have a nice after school snack.
Quick Banana Bread
1/4 cup butter
1/4 cup shortening
1 cup sugar
3/4 cup very ripe mashed bananas
1 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/8 tsp nutmeg (optional)
Preheat oven to 350’F. Grease 3 small loaf pans or an 8-inch square pan, set aside.
Cream butter, shortening and sugar until light and fluffy. Add eggs, beating well after addition. Stir in bananas. Add baking soda, salt and nutmeg. Stir in flour with a spoon until blended well. Pour into prepared pans. Bake for 35-40 minutes or until a toothpick (or dry spaghetti noodle) comes out clean.