Wednesday, January 26, 2011

Best Banana Bread Ever

I happen to have, in my possession, the best banana bread recipe ever. EVER. I know this to be true because years and years ago I was on a quest to find said recipe. I have tried many different banana bread recipes over the years, but this one is the clear winner. Everyone who tries it agrees.


And yes, that is a lemon you see in that picture there. I believe that to be the key ingredient to creating the Best Banana Bread ever--lemon zest.


And get this, this recipe is even healthier than most recipes. And it's better tasting. What more could we want? Well, without further ado, here is how you too can create the best banana bread ever.
Mix shortening or butter with sugar and your lemon zest.


Add your eggs, vanilla and all your dry ingredients then mix well. Then add some pecans or walnuts and stir them in. Pop it in the oven and wait for the delicious aroma to fill your house.

You won't be dissapointed.


Here's the recipe:

Ingredients
1/3 c. shortening or butter
2/3 c. sugar
1 tsp. lemon zest
1 ¼ c. mashed ripe bananas (2-3 bananas)
2 eggs
1 ½ c. flour (I always do half whole-wheat with great results)
2 ¼ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
¼ c. wheat germ

Directions
1. Preheat oven to 350°. Grease and flour an 8 ½- x 4 ½ -inch loaf pan.
2. Beat the shortening with the sugar and lemon rind until the mixture is light and fluffy.
3. Add the mashed bananas and eggs and mix well.
4. To the above mixture, add the flour, baking powder, salt, cinnamon and wheat germ. Stir the dry ingredients together to mix, and then blend into the wet ingredients quickly and evenly.
5. Spoon into the prepared loaf pan. Bake until a wooden skewer inserted in the center comes out clean, about 50-60 minutes.
6. Let the brad cool in the pan about 5 minutes, then un-mold onto a wire rack to cool completely.

Note: Wheat germ is so good for you and has a nice, lightly nutty flavor. You buy it in the hot cereal section and it comes in a glass bottle. If you don’t have any, I have substituted oatmeal and the bread turns out fine.

Note #2: My sister-in-law, Emily's sister Becka, plops banana bread batter onto cookie sheets and bakes them--voila, awesome banana cookies for the kiddos. Much less messy than giving them a slice of bread too. It also works great cooked as muffins.


 

Here's where we like to link-up.

4 comments:

  1. Sounds delicious! I need to go out and get a lemon to zest up some banana bread today!

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  2. This sounds so good! Thanks for sharing! Thanks also for the cookie-sheet tip; such a great idea! M*

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  3. Jaime, Thanks for sharing this wonderful recipe. Just made some yesterday and it packed some serious yum.

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  4. I love the addition of the zest. Thanks so much for linking up to Friday Food Frenzy!

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