Tasty....
Win Loves bananas, so I often buy them for his breakfast. I will admit, I usually buy way to many and they start to turn brown. As soon as they get those little speckles, I put the whole banana in the freezer. This is a great way to save bananas if you are not ready to bake or eat them. On a chilly afternoon, I enjoy baking up a nice loaf of banana bread or muffins. I made this batch of muffins for breakfasts for after our baby Mollly is born. These tasty treats will be an easy breakfast to eat when both of us are to tired to cook something!
BANANA NUT BREAD
1 c. shortening 2 c. white sugar 6 very ripe bananas, mashed 4 eggs 2 1/4 c. all-purpose flour (I like to use half whole wheat flour) 1 tsp. salt 2 tsp. baking soda 1 tsp. ground cloves 2 tsp. ground cinnamon 1 tsp. nutmeg 1 c. chopped walnuts or pecans (optional)
Preheat oven to 350*. Spray two 9×5 loaf pans with non-stick cooking spray.
(I like to make muffins too. This recipe will make 18 muffins and 1 loaf.)
Cream shortening and sugar until light. Beat in eggs one at a time. Sift
together flour, salt, baking soda and spices. Add to shortening mixture and mix
well. Thoroughly mash bananas. Stir into batter, then stir in nuts (if desired).
Pour into prepared pans.
Bake loafs 45 min – 1 hour. Bake muffins about 30 min
Preheat oven to 350*. Spray two 9×5 loaf pans with non-stick cooking spray.
(I like to make muffins too. This recipe will make 18 muffins and 1 loaf.)
Cream shortening and sugar until light. Beat in eggs one at a time. Sift
together flour, salt, baking soda and spices. Add to shortening mixture and mix
well. Thoroughly mash bananas. Stir into batter, then stir in nuts (if desired).
Pour into prepared pans.
Bake loafs 45 min – 1 hour. Bake muffins about 30 min
