Mary Turvey'S Banana Bread
A moist, flavorful banana bread with ripe bananas and optional nuts, perfect for breakfast or snacks, appealing to all banana lovers seeking a comforting treat.
Ingredients
Instructions
- Preheat the oven to 300°F (150°C).
- Mix sour milk by adding 1/2 teaspoon vinegar to 1 tablespoon of milk and let it sour.
- In a bowl, cream together 1/2 cup shortening and 1 cup sugar.
- Add 2 well-beaten eggs to the creamed mixture and mix well.
- Combine 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt separately.
- Mix the dry ingredients into the creamed mixture alternately with the sour milk.
- Stir in 3 crushed bananas and optional 1/2 cup nuts.
- Pour the batter into a greased loaf pan or divide evenly between two loaf pans.
- Bake slowly at 300°F for about 1 hour or until a toothpick inserted in the center comes out clean.
- Alternatively, bake in two pans at 300°F for approximately 45 minutes until done.
Tips & Substitutions
For a moister banana bread, ensure your bananas are very ripe with plenty of brown spots. If you don't have shortening, you can substitute with an equal amount of unsalted butter or vegetable oil. Adding a teaspoon of cinnamon can enhance the flavor. If you prefer a nutty texture, incorporate chopped walnuts or pecans, which pair beautifully with this recipe.
Serving Suggestions
Serve this banana bread as a delightful breakfast or snack. It pairs well with a smear of butter or cream cheese for added richness. Complement it with a cup of coffee or a refreshing glass of Creamy Treat Punch for a lovely afternoon break. You can also enjoy it with a scoop of ice cream for a delicious dessert.
Storage & Reheating
To store leftover banana bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week or freeze slices in a sealed bag for up to 3 months. Reheat slices in the microwave for a few seconds or toast them for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Turvey'S Banana Bread contains roughly 648 calories, with 10g protein, 86g carbohydrates, and 31g fat. It is an excellent source of vitamin C (25% of the Daily Value), dietary fiber (21% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2231mg per serving (97% 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! Thaw them completely and drain any excess liquid before mashing. This will ensure your batter maintains the right consistency. Frozen bananas often have a sweeter flavor, making your banana bread even tastier.
How can I tell when my banana bread is done baking?
To check if your banana bread is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it's ready. If the toothpick has wet batter on it, continue baking and check every 5 minutes until it's done.
Can I add other ingredients to this banana bread?
Absolutely! You can customize your banana bread by adding chocolate chips, dried fruits, or spices like nutmeg or cardamom. Just be mindful of the total volume of add-ins so it doesn't affect the baking time or texture.
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).