Banana Bread

Now that black Friday is upon us, some people are out fighting the crowds for a great deal. Personally, I’ve never been one for shopping on black Friday. I’d rather just lounge around and enjoy my food hangover and cold turkey sandwiches.

It’s very common around our families to enjoy some foods that you can just graze on during black Friday. Banana bread, apple cake, monkey bread, or pumpkin bread are favorites of mine. Banana bread is such a classic that I feel like everyone has their own recipe. This one comes from Hubby’s Nana. Hubby grew up loving it so he loves when I make it for him.

Like most breads, this banana bread freezes wonderfully. I like to make this recipe into mini-loafs or muffins so I can freeze some. And, when blueberries are in season, I like to throw in a cup or so of blueberries as well.

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Banana Bread

Ingredients:

1 c sugar
1/4 c shortening
1 egg
3 ripe bananas, mashed
1 3/4 c flour
1 tsp baking soda
dash salt

Directions:

Preheat oven to 350.

Sift together flour, baking soda, and salt. Set aside.

Cream shortening and sugar together. Add egg and beat. Add mashed bananas and mix together. Add dry ingredients and mix.

For bread: grease a loaf pan. Pour batter into pan and sprinkle with cinnamon/sugar. Bake for 55-65 minutes or until a toothpick inserted in center comes out clean.

For muffins: line muffin tin with cupcake liners. Portion batter into muffin tin and bake for 20-25 min. Makes ~10 muffins.

Recipe from Hubby's Nana

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6 Responses to “Gingerbread Apple Upside Down Cake”

  1. #
    1
    Sophie — January 22, 2010 at 2:27 pm

    That looks delicious!! And perfect for the winter weather.

  2. #
    2
    birdutmasali — January 23, 2010 at 2:34 pm


    I do know and love cooking

    Turkey- istanbul much love to youery nice.

  3. #
    3
    Kathleen — January 25, 2010 at 12:38 am

    This looks yummy! Can’t wait to try this recipe. Thanks for sharing.

  4. #
    4
    chelsea — May 10, 2014 at 12:18 am

    I made this tonight for a birthday and it was truly *amazing*! We all loved it and all the kids came back wanting seconds. I followed the recipe exactly and it came out incredibly moist and gooey, deliciously sweet, and spiced. I used half Granny Smith apples and half Gala. I also only had a 9″ pan and by the time I filled it up I still had enough batter (and some extra apple slices left) to fill another 9″ pan. I didn’t have any extra caramel topping, but decided to just bake the batter with the few left over apple slices. Next time I will double the amount of the caramel topping and cut up two more apples and make two full pans worth. It takes a little bit of time to make, but is not a difficult recipe to follow and is oh-so worth it! Thanks for sharing this!

    • beantownbaker — May 12th, 2014 @ 4:54 pm

      SO glad you enjoyed it! It’s been years since I’ve made this recipe and your comment has me moving it to the top of my to-bake list!

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