October 28, 2010


What's the best way to use up dark, really ripe bananas?  Make banana bread of course!  I have not found a "go-to" recipe for banana bread yet.  I have tried several and I have many more to try.  Most recipes I have tried taste pretty similar, but I am looking for that one recipe that just stands out.  Paula's recipe was really good and you won't be disappointed if you make it.  It was moist and had a good banana flavor, but I think I will keep looking for "the one".  I think I will try my friend Nicole's recipe next, it calls for sour cream and I have not yet tried that in a banana bread.  
Paula Deen's Banana Bread
adapted from: This Cookbook

1/2 c. shortening
1 c. sugar (I used 1/2 white and 1/2 brown)
2 c. flour
1 tsp.  salt
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
3 bananas, mashed
1/3 c. buttermilk
1/2 c. chopped walnuts or pecans (I didn't add)

Preheat oven to 350 degrees.  Cream shortening and sugar.  Sift together flour, salt, baking powder and baking soda and add to creamed mixture.  Add remaining ingredients; mix well.  Pour into a well-greased loaf pan.  Bake 45-60 minutes.  


  1. Hi! I found your blog today while searching for banana bread recipes. I made this banana bread today as part of my Spring Cleaning New Recipe Challenge on my blog! I had exactly three bananas that were a bit past their prime and added chocolate chips to the batter instead of nuts (I had an open bag that I needed to use up). When you baked the bread, did it go outside of the loaf pan? I think my problem was that I used the hand mixer throughout the entire process. My husband and son loved it, though. :) Like you, I did the half brown and half white sugar.

    1. Hi, Susan! What size loaf pan did you use? I used a 9x5-inch loaf pan and I don't remember it overflowing - is that what you mean?