I always thought my mom made the best banana bread in the whole world. Ever since I was little, I would compare her banana bread to other banana breads I was offered. I wondered how my mom made the bread stay so light in color. Every other banana bread I was ever given was darker in color with little dark squiggles of banana. I never knew it was an actual chemical process from a specific ingredient rather than her just being a better baker than anyone I knew…although that probably had some part in the matter. Anyone interested in this secret key to the worlds best banana bread? It’s all about the baking powder. When it comes to baking banana, ditch the baking soda. The baking powder doesn’t allow the banana to darken and create unidentifiable squiggles. The bread is so light, soft, and moist. Trust me, once you try this recipe, you’ll never go back to your old banana bread again!
Mama’s Best Banana Bread
(makes 2 4×8 loaves, or one 5×9)
1 c. sugar
2 Tbs. shortening
3/4 c. milk
1 c. mashed bananas (about 2-3 medium bananas)
3 c. flour
3 1/2 tsp. baking powder
1 tsp. salt
Cream sugar & shortening together. Add egg and beat well.
Mash the bananas.
(I had my little helper mashing, as I convinced him he was the only one strong enough in the house to do it.)
Stir in mashed bananas and milk. Combine dry ingredients. Add slowly to the shortening/sugar mixture and beat on low speed until well blended.
Let stand 20 minutes before baking.
Bake at 350° for 40-45 minutes or until toothpick inserted in center comes out clean. (Crack in top is characteristic.)