Mom'S Solar Banana Bread
A moist and flavorful banana bread with a tender crumb, perfect for breakfast or snacks, featuring ripe bananas and a hint of salt for balanced sweetness.
Ingredients
Instructions
- Sift the cake flour, salt, and baking soda together three times.
- Cream the shortening and sugar until light and fluffy.
- Mix the creamed mixture with the sifted dry ingredients.
- Add mashed bananas and beaten eggs to the flour mixture and blend gently, avoiding over-mixing.
- Pour the batter into prepared loaf pans.
- Bake in a 350°F (175°C) oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool before removing from pans and slicing.
Tips & Substitutions
For a lighter texture, consider using half cake flour and half all-purpose flour. If you're out of shortening, unsalted butter can be substituted in equal amounts. Make sure the bananas are very ripe for maximum sweetness and moisture. To avoid over-mixing, gently fold in the bananas and eggs until just incorporated. For added flavor, you can mix in nuts or chocolate chips.
Serving Suggestions
This banana bread is delicious on its own but can be enhanced with a smear of butter or cream cheese. It pairs beautifully with Sharon'S Strawberry-Banana Jello for a delightful brunch spread. Serve it with a cup of coffee or tea for a cozy afternoon snack. A side of fresh fruit can also complement the flavors nicely.
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. To reheat, simply slice and warm in a toaster oven or microwave for a few seconds until just warmed through, bringing back its fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Solar Banana Bread contains roughly 585 calories, with 11g protein, 123g carbohydrates, and 6g fat. It is an excellent source of iron (38% of the Daily Value) and protein (22% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1658mg per serving (72% 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 make this banana bread vegan?
Yes, you can make this banana bread vegan by substituting the eggs with flaxseed meal or applesauce. Use a plant-based butter or oil instead of shortening. The rest of the ingredients can remain the same, ensuring you still get a moist and flavorful loaf.
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 a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil halfway through baking. Ensure you don’t skip this step to avoid undercooked centers.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Adding chopped walnuts or pecans can enhance the flavor and texture of your banana bread. You can also fold in chocolate chips for a sweeter treat. Just be sure to adjust the mixing technique to avoid over-mixing, as this can affect the final 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).