2 c. flour 2 eggs
1 tsp. baking soda 2 tsp. vanilla
1/2 tsp. salt 2 med. ripe bananas, mashed
1/2 c. shortening 1 c. fresh blueberries
1 c. sugar
In a bowl, combine flour and baking soda. In a large mixing bowl, cream shortening and sugar. Add eggs and vanilla. Mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined. Fold in blueberries. Pour into 3 greased pans. Bake at 350 degrees for 30-35 minutes. cool for 10 minutes before removing from pans to wire racks.
- Mandy’s Hints: The above recipe is written just as it appears in the book.
- I used butter in place of shortening.
- I didn’t have fresh blueberries on hand (but think it’ll make this already delicious recipe even more scrumptious!) so I just made this plain old banana bread!
- You’ll notice that, while there is salt listed on the ingredient list, it’s never stated where to add it in the directions. I just went with my common sense and mixed the salt in with the dry ingredients. 🙂
- I had 5 ripe bananas. So I doubled this recipe. I then took half the batter and made muffins and took the other half and made bread. Here’s the thing, however – there’s no way that I could have made THREE loaves with this. So I split it between two pans. Maybe they were talking mini-loaf pans?
- In the muffin pans, it took 20 minutes, exactly, to bake at 350 degrees.
- The loaf pans (dark) took about 35 minutes to bake at 350 degrees.
*This recipe came from the Mary’s Family Favorites (Recipes from the Weaver & Miller Families) cookbook. This particular recipe was submitted by Noah and Viola H. Hershberger. 🙂