This is the best banana bread recipe I've ever tried, and I have been making it for years. Friends and family always ask for this recipe when I make it and I make loaves at Christmastime for those who enjoy it. This is a Craig Claiborne recipe from my ancient "The New York Times Cookbook" from 1961. (I hadn't even been born when it was published.)
Ingredients:
1-3/4 cup sifted flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon of salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 cup mashed ripe bananas (2 to 3 bananas)
~Preheat oven to 350 degrees.
~Sift together the flour, baking powder, soda, and salt.
~Cream the shortening and add the sugar gradually; continue working until light and fluffy. Add the eggs and beat well. Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth.
~Turn into a well greased bread pan and bake about 1 hour and 10 minutes.
Variations:
For raisin, nut, or date banana bread, add one cup of seedless raisins, one half cup of coursely broken nut meats, or one cup finely chopped dates to the batter.
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