The Junior League of Tampa, Florida

The Southern Junior League Cookbook

2 cups sifted flour

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup shortening or 1 stick margarine

1 cup sugar

2 eggs

1-1/2 cups mashed bananas (3-5 bananas)

1 teaspoon vanilla

2/3 cup chopped nuts

Sift together flour, salt, and soda. Cream shortening; add sugar slowly; cream well. Add eggs and beat. Add bananas, then dry ingredients. Add vanilla and nuts.

Bake for approximately 1 hour and 15 minutes at 325° in a greased 2-quart loaf pan. Test center for doneness.

Cool thoroughly, wrap in foil, and keep in refrigerator. Best for slicing after at least one day.

Yield: 1 Loaf

Notes:

  1. Went with walnuts as that’s what I had on hand

  2. Batter was quite thick, and took about an extra ten minutes to bake through

  3. Tented with tin foil for the last ~20 minutes & removed when a toothpick came out clean, which seemed too long given how brown the underside got

  4. Final texture is moist and springy but without a crusty top

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Aunt Nana’s Banana Bread