This is my go-to recipe for Banana Bread. It is moist and has a lot of flavor, it doesn't require a million ingredients and it's flexible. I have been out of shortening before and used butter, and it was still good, you can add chocolate chips to it if you love chocolate, you can put the nuts in or leave them out and it's still delicious.Banana Bread
5 large bananas
1 cup shortening (like I said, I have used butter before and it was still delicious)
2 cups sugar
3 1/2 cups flour
1 tsp salt
1 tsp soda
1/2 cup walnuts (optional)
Preheat oven to 300 degrees. Beat sugar and shortening until fluffy, about 3 minutes. Add bananas one at a time and beat well. Add eggs one at a time and beat well. Mix dry ingredients together and add to wet and fold in nuts if desired. Pour into prepared pans. I love using mini loaf pans because they cook faster. 6 mini loaf pans or 2 regular size loaf pans. Bake reg loafs for 1 hour and 15 min or until tooth pick comes out clean. Mini pans about 40 minutes or until tooth pick come out clean.
In theBetter Homes and Gardens New Cook Book (Better Homes & Gardens Plaid), I read that the best thing to do with quick breads is, after baking, let bread cool, then wrap tightly with plastic wrap and refrigerate overnight. I usually end up doing that with most of the loaves, but I can't handle not eating any until the next day. Maybe you are stronger willed. :)
*This recipe is from a church cookbook
Mrs. Thelma Judd deserves the credit, although I have never actually met her.