Great-Grandma'S Banana Bread
A moist and flavorful banana bread with crunchy pecans, perfect for breakfast or snack, combining sweet bananas with a hint of lemon and rich nuts.
Ingredients
Instructions
- Cream the shortening until smooth.
- Add sugar and beat well.
- Beat eggs until light and add to the mixture.
- Mash bananas and add to the mixture.
- Sift together the flour, baking powder, and salt.
- Quickly mix the sifted dry ingredients into the wet mixture.
- Add lemon juice and chopped pecans and stir to combine.
- Pour the batter into a greased loaf pan.
- Bake at 425°F for 45 minutes to 1 1/4 hours, or until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don't have pecans, walnuts can be a great alternative. Ensure your bananas are very ripe for the best sweetness and moisture in the bread. Also, be careful not to overmix the batter, as it can lead to a denser loaf. For a twist, try adding chocolate chips or spices like cinnamon.
Serving Suggestions
This banana bread is delightful on its own but can be enhanced with a spread of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a fun twist, serve it alongside a scoop of vanilla ice cream, reminiscent of the flavors in Apple-Cinnamon Crisp.
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 freeze for up to 3 months. When ready to enjoy, thaw at room temperature or reheat slices in the microwave for about 15-20 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Great-Grandma'S Banana Bread contains roughly 703 calories, with 6g protein, 14g carbohydrates, and 73g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1117mg per serving (49% 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 great! Just thaw them completely and drain any excess liquid before mashing. This will ensure your banana bread remains moist and flavorful.
Can I make this banana bread without eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal with 2.5 tablespoons water, let sit for 5 minutes). This keeps it moist while fitting vegetarian recipes.
What can I do if my banana bread is too dense?
If your banana bread turns out dense, it may be due to overmixing the batter or using too much flour. Always measure flour accurately and mix just until combined. For a lighter texture, you can also try sifting the flour before adding it to the wet ingredients.
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).