This recipe appears in:Banana Bread: Don't Fuss with Grandpa Rozzy's Recipe
For easier slicing, wrap the completely cooled bread in foil and let it sit overnight. This bread also freezes very well, if you're not going to eat it all soon.
- 1-3/4 cups all-purpose flour
- 1-1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup sugar
- 1/3 cup butter
- 2 large eggs
- 2 tablespoons milk
- 1 cup mashed ripe banana (the blacker, the better!)
- 1/4 cup chopped pecans or walnuts
- 1/4 cup chocolate chips (optional)
Preheat the oven to 350°F. Prepare an 8"x4"x2" (1-lb) loaf pan by greasing and flouring it.
In a medium bowl, stir together flour, baking powder, salt and baking soda; set aside.
In a mixer bowl, cream sugar and shortening with electric mixer till light and fluffy, scraping sides of bowl often.
Add eggs, one at a time, and then the milk, beating till smooth after each addition.
Add flour mixture and mashed banana alternately to creamed mixture, beating till smooth after each addition. Gently fold in the chopped pecans or walnuts and/or chocolate.
Bake for 60-65 minutes, or until a skewer inserted in the middle comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.