Add Recipe Why Join?


  • 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


Thank you for visiting Recipe Rascal. We know you are busy. So busy, in fact, you are probably thinking about leaving us. Please don't! We try to keep recipes simple: Print, save, share. If you join the Rascal, we help you get organized and connect with friends and family. It's fun, easy and meaningful. When you share food, you share a personal gift. We hope you'll become the next member of The Rascal and keep on giving. Thank you.
Become a Rascal!   Share recipes with your family, organize your recipes, and have fun.
© Recipe Rascal

Home   |   About Us   |   Terms   |   Users   |   Events