This is the only banana bread recipe I have ever used.  I like to use my mini loaf pans and it makes three loaves.  We always eat one right from the oven while it is still warm and one the next day.  The third I usually put in the freezer.  After being in the freezer, this bread is even more moist than when it is fresh.  I have never been able to freeze more than one because this bread is such a favorite that it disappears within hours after I make it.  If I make it to take somewhere, I like to toss in extras like walnuts, raisins, coconut or even a little crushed pineapple.  But my family prefers it plain, so I usually stick to the basic ingredients.  I top each loaf with a good sprinkle of cinnamon and sugar before baking for a nice added bit of flavor and sweetness.

Banana Bread

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Ingredients
  

  • ½ cup shortening (I use margarine)
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp. soda
  • 3 medium bananas, crushed
  • pinch salt
  • cinnamon and sugar

Instructions
 

  • Cream shortening and sugar.
  • Add eggs and bananas.
  • Slowly add flour, soda and salt. Mix well.
  • Pour batter into 3 mini loaf pans. Sprinkle tops with cinnamon and sugar.
  • Bake 375° for 30 minutes if using mini loaf pans, or longer if using regular loaf pans.