The Best Banana Bread Recipe

Last night Jack and I went grocery shopping. Or as many here refer to it, we went to “the grocery.” We are attempting to find a weekly meal plan for our upcoming semester. The goal is to prep healthy meals for two weeks at a time in order to eliminate the decision-making process from our busy schedules. Let’s face it, after a long day of work and school, the last thing we want to think about is cooking before we start in on homework. Last night, I prepped food for three hours. Sometimes being an adult is fun. Yes, you heard me…it was fun.

In the midst of prepping and cleaning, I discovered yet another banana bunch gone bad, and instead of tossing it, I decided to whip up a loaf of banana bread. Normally I stick with an old family recipe that is super moist and delicious but I did not have sour cream so, as usual, I made do with what I had on hand.

The finished result was spectacular. Seriously. Incredibly moist and light inside, dark and shiny on top. It was perfect. And now, I am sharing it with you. I hope yours turns out to be just as tasty.


5 very ripe bananas (mashed)
1 cups sugar
2 eggs
1/2 cup shortening
2 cups flour
1 tsp vanilla
1 tsp baking soda
1/2 tsp. salt


Preheat oven to 325 degrees. Mash up your bananas and combine in a large bowl with sugar, eggs, shortening and vanilla. Be sure to mash up the shortening well so there are little-to-no clumps. Once combined mix in remaining dry ingredients. Butter your loaf pan. Pour mix into pan. Bake for 1 hour and 10 minutes or until toothpick comes out clean.

Tip: I noticed the top of my bread starting to look pretty brown around 40 minutes. I immediately put foil over the top and it didn’t brown any more throughout the baking process. In fact, when I was finally able to pull it out of the oven, it was browned perfectly. I would recommend allowing the bread to cook for 30 minutes and then place foil over the top.

If you are worried about burning in the last 10 minutes and the bread seems so close to being done, pull it out early as it will continue to cook while the pan is hot.