Banana Loaf

This is my go-to recipe for banana bread. It is moist and tastes like banana and can easily be modified by adding chocolate chips, raisins, Craisins, etc. I make three loaves in smaller 3½ x 7½ – inch loaf pans. It bakes faster and because the loaf is smaller, it stays fresh while we eat it.


  • 4 large bananas
  • 1 cup shortening
  • 2 cups sugar
  • 2 eggs
  • 3½ cups flour
  • 1 teaspoon salt
  • ½ cup milk
  • 2 tablespoons vinegar
  • 1 teaspoon baking soda
  • 1 cup pecans, chopped


Preheat oven to 350 degrees F. Combine bananas, shortening, sugar, and eggs in mixer bowl. Beat until well blended.Mix together in a small bowl the flour and salt. In a measuring cup, mix together milk, vinegar, and baking soda. Add the liquid to the shortening/sugar mixture alternately with the flour. Stir in chopped nuts and blend well.

Spoon into 2 greased 4½ x 8½-inch bread pans. Bake for about 1¼ hours.

NOTE: If baking in smaller loaf pans (3½ x 7½ - inch), bake for 50 minutes. Makes 3 loaves.

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