Banana Bread

As mentioned before, my mom is in the kitchen the whole time I am home for a visit. I could pretty much ask for anything, and she would find a way to make it for me.

One morning, I had this for breakfast, and thought maybe someone else would like the recipe.

(Recipe dervived from Kona Inn Banana Bread recipe)

A dark, sweet banana nut bread to serve with softened cream cheese.

2 1/4 cups whole wheat flour (or 2 1/2 cups white flour if you rather)

1 tsp. salt

2 tsp. baking soda

1 cup vegetable shortening (I used olive oil)

2 cups sugar

2 cups mashed ripe banana (about 6 medium VERY ripe bananas)

4 eggs, slightly beaten

1 cup chopped walnuts (I did not use)

Preheat the oven to 350 degrees. Grease and flour the loaf pan or muffin pans.

Stir and toss together the flour, salt, and baking soda. In a large bowl, mix the shortening, sugar, mashed banana, eggs and walnuts. Add the combined dry ingredients and stir just until the batter is thoroughly blended.

Pour into the prepared pan(s) and bake for about 65-70 minutes for loaf pans, 35-40 minutes for muffins. Use a skewer inserted in the center to check if they are done. Remove from oven and let cool in the pan for 5 min. Turn out onto rack to cool.

As an even healthier alternative, I used a total of 1 cup of sugar free apple sauce for 1/2 the oil and 1/2 the sugar.