Emeril's Banana Bread Recipe

Ingredients

1/2 cup solid vegetable shortening
1 cup sugar
2 eggs
3/4 cup mashed ripe bananas
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups flour
1/2 cup macadamia nuts
Pinch of cinnamon

Preparation

Step 1

Preheat the oven to 350 degrees.

Oil and flour a 9x5x3-inch loaf pan.

Using an electric mixer, cream the shortening and sugar. With the mixer running on medium speed, add the eggs one at a time. Add the bananas and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough will be sticky.

Pour the dough into the prepared pan and bake about one hour or until the center is brown and set.
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REVIEWS: (207)

I have been searching for a banana bread recipe my husband would like. This one is the best, by far. He even said it was "excellent". Moist, flavorful and delicious with butter.

Excellent. Yes, a bit more banana would not hurt a bit! Moist and delicious though. Keeper recipe.

Loved this recipe! The family does too!

This was very tasty! I used 2 very ripe medium-size bananas and 1/8 teaspoon of Cinnamon. This will be my "go to" recipe.

My son says you can't taste the banana in this bread. So, next time I make it, I will add just a little more. Cooking it for a whole hour will over cook it big time. I took mine out around 48 mins and that was almost too long. I also used butter flavor shortening and way more cinnamon than a "pinch."

I liked this recipe, substituted pecans for the macadamia nuts. It tasted good and was really easy to make. I baked it for 55 minutes and it was overdone. Next time I will start checking it at 45 minutes.

My family finished it within ten minutes after it came out of the oven! It was so perfect and moist! I cannot wait to make it again!

Easy to follow for first timers and it came out great!! My whole family enjoyed it!!

Lovely dense, moist bread with an awesome dark crust. Makes one perfect loaf every time. I made a couple alterations as I find vegetable shortening repulsive. We used 1 stick of butter and 3 good- size bananas instead of 3/4 cup. At the end I threw in a cup of chopped pecans and 1/2 cup mini-choco chips. Divine! Emeril always makes it tasty!

I love this recipe. In the past I have had trouble with banana bread- it is sometimes too mushy in the middle or does not cook evenly. However, this recipe is not only super simple, but it cooked perfectly - I set the timer to cook for 55 minutes and tasted absolutely amazing. I followed all of the directions except I used two bananas instead of measuring 3/4 cup and I added a teaspoon of vanilla.