My husband has a sixth sense. No, he doesn’t see dead people, thank goodness. His sixth sense is knowing when his mom is making banana bread and showing up uninvited at her house to get a snitch of bread fresh out of the oven. Every time. Its like he can smell it coming from the oven, beckoning him to please come and eat. Luckily for him, he always comes home with a loaf or two.
This is another one of Grandma Rock’s famous recipes. Practiced and tweaked until it was perfect and it will forever and always be in the family recipe archives.
And here’s the truth. I haven’t tried a different banana bread recipe in years. There are all sorts of chocolate, caramel, or cream cheese banana breads (or all of the above) that I would love to try, but I don’t dare because I’d unleash the unforgiving wrath of the Banana Bread King (aka my husband). He will pick apart the bread and tell me everything that is wrong with it and why his Grandma’s is so much better until it has either all been eaten or thrown away. (This is one of the quirks that I love to hate about him.) This is the one and only banana bread for our house.
This particular batch of banana bread was made by the banana bread king himself and my son again. We were heating up the oven and all of a sudden we heard a huge zap from our oven. The whole oven lit up and for a second I thought there might be a fire inside. We switched off the oven and thankfully everything went dark, but it would not heat up again.
What did we do? Turned on the grill. We weren’t sure if it would work, but the bread came out perfect!
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup pureed bananas
- 1 TBSP milk
- 1 tsp lemon juice
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- In a large bowl cream together shortening and sugar.
- In a separate bowl add pureed bananas. Pour milk and lemon juice over the top of the bananas and set aside.
- Add eggs to the sugar mixture and mix to combine.
- Add banana mixture and again mix to combine.
- Add flour, baking powder, soda, and salt to the wet ingredients and mix to combine, about 1 minute.
- Divide and pour batter into THREE greased and floured SMALL bread tins. Large bread tins will not work.
- Bake at 350 for 45 minutes.