The Joy of Cooking Banana Bread is truly one to remember. It is light, flavorful and so very moist! This is the first time that I have tried this recipe and I AM SO GLAD I DID! It all came about because we live in the country and were having Internet issues so I decided to go through an old cookbook that I had on the shelf! Yes, that’s right, I went OLD SCHOOL!!! Now that I know how wonderfully delicious it is, it WILL become a regular in our house!
So, as I have already mentioned, the cookbook is called The All-Purpose Cookbook Joy of Cooking, written by Irma S. Rombauer and Marion Rombauer Becker, published in November 1973.
Surprisingly enough, this scrumptious bread only has 7 ingredients!
I combined all the dry ingredients, then creamed to together the 5 mashed bananas, sugar and eggs! I then proceeded to mixed the dry and the wet to create this golden masterpiece! (see full recipe below)
Now it’s important to mention that I used a 7 x 11 baking dish when the recipe called for a 8 1/2 x 4 1/2 baking dish, therefore it only took my bread 30 minutes to cook perfectly!
I also sprinkled some brown sugar on half of the batter before putting it into the oven thus creating an even sweeter side! YUM! This was just a modification that I made and it is not a suggestion from the actual recipe. What’s life without whimsy!
This is a great option for the next bake sale at your children’s school, or a yummy treat for the family!
- 1¾ all-purpose flour
- 2¼ tsp baking powder
- ½ tsp salt
- ⅓ cup shortening
- ⅔ cup sugar
- 2 eggs
- 1¼ cups mashed bananas
- Preheat oven to 350 degrees.
- Combine flour, baking powder and salt in one bowl.
- In a separate bowl, creamy together shortening, eggs, sugar and mashed bananas with a beater.
- When the batter is smooth, place it in a greased bread pan.
- Bake the bread for 1 hour or until done.