Ripe Bananas?

In the heat of summer bananas ripen quite fast and at my house when we have a couple of ugly, black spotted bananas sitting in the fruit bowl, it's time to bake some banana bread! I've been using this recipe for years and I always double it so we can share with friends and neighbors. You can score some pretty big points with this oh so sweet bread that should be called cake! ;)

Kona Banana Bread

1/2 cup vegetable shortening (I use butter)

1 cup granulated sugar

2 eggs

3/4  cup ripe mashed bananas

1 1/4 cups flour

3/4 tsp. baking soda

1/2 tsp. salt

Cream shortening and sugar until light. Add eggs, one at a time, beating well after each. Stir in banana. Sift together dry ingredients and add to banana mixture. Mix until well blended. Pour into greased 9x9x2 inch pan. Bake at 350 degrees for 30-35 minutes. Cut into squares, cool and eat.

As I mentioned, I double the batch, use butter instead of vegetable shortening and I use all organic ingredients. Our Super Target sells organic flour, sugar, butter and eggs at a great price. I like to make little loaves of bread so adjust the baking time to 40-45 minutes. Another little addition of mine is to sprinkle a little cinnamon and sugar on top before I bake. Oh so good!

Let me know if you give it a try. I made this bread a couple weeks ago and my son couldn't get enough!  He wanted it in his lunch every day along with some after dinner each evening! Needless to say, we didn't share with the neighbors that time! :)