Mom's Banana Bread Recipe

These little loaves even look like bread slices..get it...banana bread!

I grew up with this banana bread. It is especially good with a little slather of butter while it is still warm. I'd like to tell you that this will keep for a few days but the reality is it that it rarely lasts more than a day before it is eaten up!

And now for some banana  humour:

Q:Why do bananas wear suntan lotion?
A: 'Cause they peel!


Q:Why are bananas never lonely?
A:Because they hang around in bunches.

I usually use  a 9x5 loaf pan for this recipe but once in awhile I use a financier pan to make little loaves which are perfect for my kids' lunches. If you use these little pans (1-1/2 x 3 in) baking time is about 20 minutes.





Ingredients

• 1-3/4 cup flour
• 3/4 c mini chocolate chips
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup shortening
• 2/3 cup sugar
• 2 eggs, beaten
• 1 tsp vanilla
• 2 medium and very ripe bananas, mashed (about 1 cup)

What to do
Preheat oven to 350 degrees F.

• Sift flour, baking powder, salt and baking soda in medium mixing bowl.
• Cream shortening.
• Add sugar and beat till light and fluffy.
• Add the eggs and vanilla. Beat for 1-2 minutes.
• Add dry ingredients alternately with bananas beating until combined after each addition.
• Stir in chocolate chips.
• Pour into 9 x 5 inch loaf pan.
• Bake for 50 - 55 minutes or until inserted toothpick comes out clean.