Don't be surprised if you intentionally let bananas ripen so that you can make this bread...it's that good. My family likes to eat it plain or slathered in peanut butter.
Ingredients
½ cup shortening
1 cup sugar
2 eggs
1 cup mashed banana (approximately 2 ripe bananas)
2 cups flour
1 tsp baking soda
⅓ cup milk + 1 tsp vinegar (or ⅓ cup + 1 tsp buttermilk)
Instructions
Cream the shortening and the sugar.
Add the eggs and the mashed bananas.
Alternate between adding the remaining dry and wet ingredients.
Pour the batter into a greased loaf pan.
Bake the bread at 350 degrees for 50-60 minutes until a toothpick comes out clean.
Let the loaf cool in the pan for ten minutes.
Gently slide a knife around the edges of the loaf to loosen it from the pan.
Invert the pan onto a plate and gently shake and tap the pan until the bread falls out.
Let the banana bread cool completely on a wire rack.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/banana-bread/