Updated: Mar 28, 2019
Pretty sure my mom's banana bread is better than your mom's! No seriously, there are few recipes I cherish more than this one. I'm actually kind of relieved to get it up on the website, now I can never lose it! This was an absolute staple in our house growing up and these loaves never lasted more than two days. Many of my favorite memories as a kid (and of my mom) involved baking with her, so this recipe is pretty special. I remember we always used the disposable loaf pans so we could share the love with friends and family. The bread is made with sour cream so it is deliciously fluffy - better than the typical dense banana bread. I hope you enjoy it as much as we did :)
3/4 cup shortening (I use original Crisco)
1-1/2 cups sugar
1 cup ripe mashed banana (make sure they are old with black spots or the skin is black)
1/2 cup sour cream
2 cups flour
1 teaspoon baking soda
disposable aluminum loaf pans from any grocery store (recipe makes 3 of the 5-1/2 inch loaves or 1 of the 8 inch loaf)
1. Preheat oven to 350 degrees.
2. In electric mixer, cream shortening and sugar until white and fluffy.
3. Scrape the sides of the bowl and blend in eggs.
4. Stir together mashed banana and sour cream. Add to the bowl.
5. Mix in the rest of the ingredients until just combined. Do not over-mix.
6. Grease loaf pans with some extra Crisco and a paper towel. Add a spoonful of flour once greased and tap until coated.
7. Fill 3/4 of the way with batter. Bake for 35 minutes until brown for the mini 5-1/2 inch loaves. Bake 50-60 minutes for the 8 inch loaf (you will have some leftover batter if using the this loaf - make a few muffins with it!) If you prefer all muffins you can do that too, and bake for 18-20 minutes. A brown top is a good thing for all of the above!