Banana Bread

If you're like me, you've experimented with countless quick bread recipes. I've finally found one for banana bread from The Lady & Sons Savannah Country Cookbook by Paula Deen that's a real keeper. The hint of vanilla is mine.

Banana Bread

1/2 cup Crisco shortening
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs, room temperature
3 medium bananas, mashed
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees.

Cream shortening and sugar. Add eggs one at a time, then incorporate bananas.

In a separate bowl, combine flour, salt, baking powder and baking soda. Add dry mixture to shortening, sugar, egg and banana mixture, alternating with buttermilk. Blend until just combined. Stir in vanilla (and nuts).

Pour batter into a well-greased loaf pan. Bake for 40 to 45 minutes. Makes 1 loaf.