My family loves banana bread. So do I. So when there are old bananas, it's time to make some bread. I have my old standby recipe but I wanted to try something a little bit different. While shopping I noticed Smart Balance buttery spread and thought I would try it out. I don't usually buy margarines but I thought I might try this one out for cooking and baking. So I substituted the shortening called for in my normal recipe and used Smart Balance spread instead.
The bread turned out great and I couldn't taste the difference. Goodbye Crisco.
The recipe is pretty forgiving. I usually double it but if i'm shy a banana I go ahead and make it with less. It still turns out good.
1/2 cup shortening
3 large ripe bananas
1 cup sugar
3 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 cups flour
1 cup chopped pecans (optional-no one likes it that way at my house, so I never add the nuts)
Cream sugar and shortening together. Add bananas, vanilla and eggs and mix well. Add the dry ingredients and mix until all is incorporated. Fill greased bread pans half full.
I like to use small and large bread pans.
Bake at 350 degrees about one hour for large pans and around 40 minutes for small pans. The toothpick test works well with this bread. Cool for about 5 minutes in pans and remove from pans and cool on rack. Or go ahead and slice it up, lather it with butter and enjoy!