Aunt Marie'S Banana Bread
A moist, flavorful banana bread with ripe bananas and a hint of vanilla, perfect for breakfast, snack, or dessert, appealing to banana lovers and bread enthusiasts alike.
Ingredients
Instructions
- To sour milk, combine 1 tablespoon vinegar with enough milk to measure 1/2 cup. Let stand for 5 minutes.
- Preheat oven and prepare a loaf pan.
- In a large bowl, combine flour, sugar, baking powder, salt, and baking soda.
- Cream together shortening and eggs until smooth.
- Stir in mashed ripe bananas and vanilla.
- Add the sour milk gradually to the creamed mixture, mixing well.
- Combine wet and dry ingredients, stirring until just blended.
- Pour batter into the prepared loaf pan.
- Bake at 350°F (175°C) for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don't have sour milk on hand, you can use plain yogurt or buttermilk as an alternative. Make sure your bananas are very ripe for the best sweetness and moisture. Don't overmix the batter to keep the bread light and fluffy.
Serving Suggestions
Serve slices of Aunt Marie's Banana Bread with a pat of butter or a drizzle of honey for added sweetness. It pairs beautifully with a cup of coffee or tea. For a delightful breakfast, enjoy it alongside Pearlie's Potato Salad for a hearty meal. You can also toast it lightly for a warm treat.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Marie'S Banana Bread contains roughly 136 calories, with 2g protein, 28g carbohydrates, and 2g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1203mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them first and drain any excess liquid before mashing. This will give you the same moisture and sweetness as fresh ripe bananas.
What can I add to the banana bread for extra flavor?
Consider adding chopped nuts, chocolate chips, or dried fruit for added texture and flavor. Walnuts or pecans are classic choices that complement the banana flavor beautifully.
How can I tell when the banana bread is done baking?
The banana bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can cover it with aluminum foil during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).