Shirley'S Banana Bread
A moist, flavorful banana bread with crunchy nuts, perfect for breakfast, snack, or dessert. This easy recipe yields a delicious treat for banana lovers.
Ingredients
Instructions
- Beat sugar, eggs, and shortening until light and fluffy.
- Add mashed bananas and blend well.
- Stir in self-rising flour until just combined.
- Fold in chopped nuts.
- Pour the batter into a lightly greased loaf pan.
- Bake at 350 degrees Fahrenheit for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of shortening, melted butter is a great substitute. Make sure your bananas are very ripe for the best sweetness and moisture. You can add a pinch of cinnamon for extra warmth. For a twist, try adding chocolate chips or dried fruit to the batter, which pairs beautifully with Shirley's Banana Bread.
Serving Suggestions
Serve Shirley's Banana Bread warm or at room temperature, possibly with a pat of butter or a drizzle of honey on top. It makes a perfect breakfast alongside a cup of coffee or tea. For a delightful dessert, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. This banana bread also makes a great base for a decadent banana split.
Storage & Reheating
To store leftover banana bread, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. This will keep it fresh for up to 3 days at room temperature or up to a week in the refrigerator. To reheat, simply slice and warm in the microwave for about 15 seconds or toast lightly to bring back its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley'S Banana Bread contains roughly 558 calories, with 10g protein, 81g carbohydrates, and 23g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add 1.5 teaspoons of baking powder and a pinch of salt to achieve the same leavening effect as self-rising flour. Mix these dry ingredients together before combining them with the wet ingredients.
How can I make this banana bread gluten-free?
To make gluten-free banana bread, substitute the self-rising flour with a gluten-free all-purpose flour blend. Ensure that your baking powder is also gluten-free. The texture may vary slightly, but it will still be delicious and moist.
Can I freeze banana bread?
Absolutely! To freeze banana bread, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight or leave it at room temperature for a few hours.
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).