Banana Bread Recipe Chicago IL

Steps

1. Preheat the oven to 350°
2. Grease all the inside surfaces of the pan
3. Sprinkle a small amount of flour into the pan, and then shake the flour around until all sides of the pan are covered with flour. This will ensure the bread will come out of the pan smoothly
4. Mash the bananas. Mixing them in with the other ingredients is easier if they?re already mashed
5. Combine the flour, sugar, baking powder, salt and baking soda in a medium-sized bowl
6. Add shortening or softened butter to the flour mixture; mix until the mixture looks like crumbs
7. Add both eggs and stir them in
8. Add the mashed bananas and mix thoroughly, until batter is mostly smooth (some lumps are fine)
9. Pour the batter into the greased and floured pan
10. Place the pan into the oven and bake at 350° for about 40 minutes, or until a toothpick inserted into the middle comes out clean

Video

Tips

• Try to keep the number of times you open the oven to check on the banana bread to a minimum. Heat escapes each time the oven door is opened, which makes baking times longer.
• Use bananas that are ?past?, or overripe ? they will have lots of brown spots on the peel; these will be sweeter than ripe bananas.
• If the bread is browning quickly but the center is still raw, cover the bread with aluminum foil. This will let the bread keep baking, but slow down browning.
• If you have lots of extra bananas and want to two or more loaves at once, you can freeze the extra loaves to keep them fresh.

Things You'll Need

• A bread pan that is about 4? x 8? and 2? deep
• A toothpick, or something else to stick in the banana bread to check if the bread is done
• Oven mitts, for taking the banana bread out of the oven

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