Best Ever Banana Bread

Best Ever Banana Bread
Last week I made banana bread to take into work. I love to make banana bread, and I’ve tried a lot of different kinds, but this one is by far my favorite. I got it from my best friend, and I would say it lives up to its name of “Best Ever” banana bread. It’s a very versatile recipe. The bread in the pictures was made according to the recipe, but I’ve experimented with half whole wheat flour, adding chocolate chips, etc. Each time it turned out wonderfully.  The bread is moist and sweet and full of banana flavor. Plus it’s incredibly easy to make and chances are you have all the ingredients in your house already.  If you’re looking for a tried and true banana bread recipe, give this one a try. I’m sure you’ll love it.

Best Ever Banana Bread

Best Ever Banana Bread

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Best Ever Banana Bread

Yield: 2 loaves

Ingredients:

1/2 cup shortening
1 1/4 cup sugar
2 eggs
5 overripe bananas
2 cups all-purpose flour
1 tsp salt
2 tsp baking soda
2 Tbsp wheat germ

Directions:

Preheat the oven to 350. Grease 2 loaf pans (I used 8 1/2 x 4 1/2 size pans). Cream together the shortening and sugar in the bowl of an electric mixer. Add the eggs and bananas; blend until the bananas are thoroughly mashed. Sift the flour, salt and baking soda into a separate bowl; stir in the wheat germ. Add the dry ingredients to the banana mixture and blend until just mixed. Pour the batter into the prepared loaf pans, dividing it evenly. Bake for 40-50 minutes. The bread is done when the top springs back after being pressed in the center with fingertips.

from Katie Harper

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5 Responses to “Best Ever Banana Bread”

  1. 1

    Anonymous — May 13, 2009 @ 4:02 am

    “My loaves turned out pretty flat, but I think that’s because my loaf pans are too big”

    geez. tmi, dude.

  2. 2

    Kristin Charles — May 17, 2009 @ 3:30 am

    thanks for posting this, megan!

    for the last few days, all i’ve had on the mind is banana bread (really rather odd.) tonight i finally had time to try it out.

    AND LOVED IT!

    it really is the best-ever. my old recipe always left the middle mushy and unevenly cooked. these loaves seemed to cook perfectly (which, for me, is really something!)

    hoping the kids like it just as much as me, cause then the effort (small as it was) will be worthwhile. paul is not the banana bread type, to his shame. oh well, he’s missing out.

    thanks again. and btw, what else do you use wheat germ in? (now that i purchased a box for this recipe.) any suggestions?

  3. 3

    megan — May 17, 2009 @ 4:21 pm

    Kristin – I’m so glad you liked it! :)

    As for wheat germ – check out my granola recipe. (http://whatmegansmakingrecipes.blogspot.com/2008/11/granola.html) Also, I’ve read that you can substitute it for some of the flour in various baked goods to up the nutritional content (substitute a cup of wheat germ for a cup of flour, or something like that). I’ve never tried it, but you can probably look it up online.

  4. 4

    Kristin Charles — June 16, 2009 @ 10:22 pm

    thanks, megan! i'll try that:) making the banana bread again tonight for breakfast in the morning:)

  5. 5

    LittleGaga — August 6, 2012 @ 2:46 am

    Tried this recipe and I really like it, such moist, really nice.

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