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  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup mashed ripe bananas
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup solid vegetable shortening
  • 1 cup sugar
  • 2 large eggs
  • 1 cup pecans, toasted & chopped
Preheat oven to 350°F. Butter and flour 9 1/4 x 5 x 2 1/2-inch loaf pan.

Whisk together flour, baking powder, salt and baking soda in a medium bowl. In a small bowl, mix mashed bananas, milk and vanilla. Using an electric mixer, beat shortening in a sizeable bowl until it has a creamy consistency. Gradually beat in sugar. Add eggs 1 at a time, beating with vigor after each addition. Beat banana mixture and flour mixture alternately into shortening mixture in 2 additions each. Stir in pecans. Transfer to prepared pan.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes (be patient, you rascal). Cool for 5 minutes (be patient, you rascal). Turn out onto rack and cool completely.

This can be prepared 2 days ahead. Wrap tightly in foil and let stand at room temperature.

Makes 1 loaf.

Recipe courtesy of: Susan C. Samuel, Montgomery AL

=========Tim and Sheila Culey ======

Submitted by Tess M Nov 26, 2009 15 min 30 min 45 min
Recipe Rascal