So I have a texture issue when it comes to food, some things I just CAN NOT handle – cottage cheese, tapioca, chia pudding, mayonnaise, soft scrambles eggs, over ripe bananas, you get the idea. The list is long.
Maybe I have an underlying sensory processing disorder that I don’t know about but thankfully I have figured out ways to deal with my food aversions. Some of them I just won’t let near me (I’m talking to you mayonnaise), others I use for some of my most asked for recipes.
Enter over-ripe bananas.
Every time we have a bunch of bananas that look like they have seen better days, I know that a batch of my grandma’s banana bread is in my near future – and that is something I will definitely eat!!
Now, I’m not going to sit here and claim that this recipe is famous or that it’s the world’s best banana bread – although I will say that I have been told by others that it is the best and that I have become kind of famous (in certain circles) for it. I can’t say any of that personally because I haven’t eaten much banana bread besides this recipe.
You know how everything tastes better out of your grandmother’s kitchen? And no matter how good something is, it just never comes close to her recipe? Well that’s pretty much what this bread is.
Nothing compares because it is that good.
What you need to make it:
1 cup sugar
½ cup shortening
dash of salt
1 teaspoon baking soda
3 ripe bananas (pureed)
½ cup walnuts
2 cups flour
Mix in the order given.
(What happens if you don’t go in order? I honestly don’t know. I’ve never been brave enough to try – in my grandma’s kitchen she was the boss and you did what she said. Now mixing in order is just habit. But if you feel like being a rebel, let me know – I won’t lie I’m curious if it turns out the same. If you just want to make sure you get some amazing banana bread at the end of this deal, just follow the recipe).
Grease and flour pans.
Bake in a slow oven at 325 degrees for 1 ½ hours.
Let cool and enjoy!