This banana bread with shortening is sure to be a new favorite! This moist and delicious banana bread is a great way to use overripe bananas.
With two toddlers, I either have no bananas or a bunch of bananas going brown. They’re a hit one week then my kids aren’t a fan the next. I am always making banana bread. Some of my most popular recipes are this copycat Bob Evans banana bread and this old fashioned banana bread.
I wanted to switch it up a little with this banana bread with shortening. It stays moist for days and it’s an easy one bowl recipe.
Why you’ll love this recipe
- It is SO easy!
- You need just one bowl.
- It stays so moist, even days later.
For this recipe, you will need:
- Shortening: Such as Crisco. Make sure you use original shortening and not butter flavored.
- Eggs: You will need two large eggs.
- Ripe bananas: The darker your bananas, the sweeter your bread will turn out.
- Vanilla extract: If possible, I recommend using pure vanilla extract.
- Sugar: This recipe uses all white sugar and no brown sugar.
- Flour: The base of the batter.
- Baking soda: To help the banana bread rise.
- Cinnamon and nutmeg: To give the banana bread a little spice.
You will need one large mixing bowl, a hand or stand mixer, and a 9 x 5 inch loaf pan.
Begin by preheating your oven to 350 degrees.
In large mixing bowl, add your bananas. Use your mixer to mash them. Add in the remaining wet ingredients (shortening, vanilla, and eggs). Mix well.
Add in your dry ingredients and mix until well combined.
Pour into a well greased 9 x 5 inch loaf pan. Bake for 55 to 60 minutes or until a toothpick comes out clean from the middle.
- Add pecans or walnuts, if desired (about ½ of a cup).
- Add chocolate chips.
- To keep this a one bowl recipe, simply peel and throw your bananas in first. Use your mixer to mash them.
- Everyone’s oven can run a little differently. Check your banana bread around 50 to 55 minutes and see if a tooth pick comes out clean.
How to store leftovers
Store any leftovers in plastic storage wrap or in an airtight container at room temperature. The banana bread will be good for up to four days after making.
Other banana bread recipes:
- Old Fashioned Banana Bread
- Copycat Starbucks Banana Bread
- Chocolate Cake Mix Banana Bread
- Yellow Cake Mix Banana Bread
Banana Bread with Shortening
- 9 x 5 inch loaf pan
- 3 large bananas ripe or very ripe
- ½ cup shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 ⅓ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Begin by preheating your oven to 350 degrees.
- In large mixing bowl, add your bananas. Use your mixer to mash them. Add in the remaining wet ingredients (shortening, vanilla, and eggs). Mix well.
- Add in your dry ingredients and mix until well combined.
- Pour into a well greased 9 x 5 inch loaf pan. Bake for 55 to 60 minutes or until a toothpick comes out clean from the middle.
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