From the kitchen of WGNV's Kathy Kexel
½ cup shortening
½ cup sugar
½ cup light brown sugar
3 very ripe bananas, mashed
1 tablespoon buttermilk
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
Cream shortening and sugars. Add eggs, buttermilk and bananas. In another bow, sift together flour, salt and baking soda. Add wet ingredients to dry ingredients.
Fill loaf pan, miniature loaf pans or muffin tins ¾ full. Bake at 325 degrees Fahrenheit until top cracks and toothpick comes out clean.
Standard loaf: 1 hour
Miniature loaves: 45 – 55 minutes
Yield: One standard loaf, two miniature loaves or 12 muffins
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