This bread is perfection. When done right, it is just the right balance between springy texture and banana goodness. When under or over cooked, well, it's still pretty good. :) On top of it all, it's very easy. So please, never let your browning bananas go to waste again!
Banana Bread, from Elsie Van Camp
1 c. sugar
1/2 c. shortening (I always use softened butter)
1 T. sour milk or cream (I used sour cream this time, but I often use sour milk)
1 t. baking soda
2 eggs, beaten
2 c. flour
1/2 t. salt
3 bananas, mashed well
1/2 c. nuts, optional (I almost always add walnuts or pecans, but I forgot this time!)
Preheat oven to 350°F. Grease a 9x5 in. loaf pan, (or several smaller pans) and set aside.
Cream the sugar and shortening (butter!) together till light and fluffy. Add sour milk or cream and baking soda to mixture, blend well. Add eggs.
Sift together the flour and salt, and then add to the mixture, alternating with the mashed bananas. When all is mixed well, add the nuts if you like. When well-blended, pour into loaf pan and bake for 45 minutes to 1 hour. (Adjust cook time if you are cooking smaller loaves.) Enjoy!