{Papa's Famous Banana Bread}

Saturday, February 12, 2011

I've written about my Papa's famous banana bread here and here before, but I can't believe it's taken me this long to share his recipe with you! There's only one word to describe this banana bread: HIGHLYADDICTIVE. So don't say I didn't warn you ... Tim Tam and I eat two loves in two days.

Ingredients:
1 1/2 cups sugar
2/3 cups shortening room temperature (we use Butter Flavored Crisco)
2 eggs, separated
1 cup mashed ripe bananas (we use 2 bananas that are spotted brown, so not too ripe)
4 Tbs of milk
1 tsp. vinegar
1 tsp. baking soda
1 Tbs warm water
1 1/2 cups sifted flour
1 tsp. vanilla
pinch of salt

Directions:
1. Preheat oven to 325° and spray TWO 9 1/2" loaf pans with Baker's Joy. Set aside.
2. Combine milk and vinegar in a small dish and set aside.
3. Dissolve baking soda and warm water in a small dish and set aside.
4. Sift flour into a small bowl and set aside.
5. Using a Kitchen Aid Stand Mixer beat the sugar and shortening until thoroughly blended.
6. Next, beat in egg yolks and bananas. (Egg whites should be set aside in a small metal bowl).
7. Combine sour milk into banana bread mixture on LOW.
8. Combine dissolved baking soda and water on LOW.
9. Mix in sifted flower, vanilla, and salt on LOW. Then increase to MEDIUM until mixture is well combined.
10. Using a hand held mixer beat the egg whites until they form stiff peaks and fold them into the batter.
11. Divide batter into greased loaf pans and bake for 55 minutes.
12. Let cool on a wire rack. As the loaves cool they should cave somewhat in the middle. This maybe might be the best part. Enjoy!

13 comments:

Ornery's Wife said...

You might try it with coconut oil instead of the crisco. It makes it decadent! (not to mention healthier!)

yes to brightness said...

Dude, I was literally thinking the other day about how I want to make banana bread. What the perfect! The Holy Spirit must be speaking to both of us about this ;)
I usually only make my moms chocolate chip pumpkin bread. Oh dear Heaven it's scrumptious.

Today's Letters said...

ornery's wife, great idea! we actually have some left over from when we made homemade magic shell.

yes to brightness, your mom's bread sounds delicious! maybe in addition to trying coconut oil i should try putting chocolate chips in my papa's banana bread. might just be the next best thing.

Han said...

Yum Yum - my mum would make banana bread too :D

vic said...

it even has the signature rut!

Hormiga said...

Yum! I just made this last night and it was de-lish! This one's going in the books!

Today's Letters said...

hormiga, yea! so glad. my papa somehow manages to put all of the mix into one loaf pan without it spilling over in the oven. for some reason i haven't had the same luck. which is why i split it into two pans! xoxo

Autumn Star said...

Muahahaha! I now have the recipe!! This bread is absolutely delicious. I even threw out my old recipe, which never happens. The only thing I dislike about this bread is that you have to wait for it to cool or else you burn your mouth off...trust me I know.

Kristina said...

Em, I was looking forward to making this nana bread all week and today as I sat down to convert the measurments into metric system (gotta do that when baking in a German kitchen :D) I realized that the vinegar is used to make the milk sour. Now I got worried if I can still make the bread if using soy/rice milk. Do you think the bread would still turn out good?
I would be so happy if you could help me out. You have talked so fondly of this bread that I really can't wait to try it myself ;-)
Happy weekend!

Today's Letters said...

k, we just made a double batch this morning - it made 3 loaves and a dozen muffins. mmm! the vinegar is to make buttermilk / sour milk. i've never tried adding it to rice or soy milk before but it just thickens it a bit. i'm sure you'd be fine to leave it out.

Kristina said...

Three loaves and a dozen muffins...that's impressive! I'll try my luck tomorrow and will see what happens when I make it with soy milk and without the vinegar. I hope it'll turn out good since I was already looking forward to having nana bread French toast on Sunday ;-)
Thank you for your help and enjoy all that nana bread in your home!

Martha Robinson said...

Oh my goodness. I made this bread two days ago and it has since completely disappeared. Lack of self-control? Probably. Regret? None whatsoever.

Thank you for sharing! I just got married, so my husband and I are really enjoying trying new recipes together. Your website is one of my favorites from which to pull. We may or may not also have a travelling journal thanks to y'all. :) Happy Friday, Loerke's!

S. T. Hughes said...

Loved this recipe! Made for a good time with good friends making good bread!

Georgia the lunch lady at my university Dining Commons (also the donator of the ripe bananas) thanks you for her loaf!

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