Banana Bread Mini Loaves

By DIANETHORNTON

I wanted a very moist bread with a sweet banana flavor, and this is it! Use very ripe bananas for the most flavor. Save up your over-ripe bananas by peeling, placing in a ziploc baggie, and freezing. Defrost for a few minutes in the microwave or let thaw at room temperature.

Ingredients

• 3/4 cup Crisco shortening
• 2 cups sugar
• 6-8 very ripe bananas, mashed
• 3 large eggs
• 2 tablespoons buttermilk or 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla
• 1 teaspoon rum flavor extract
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• walnuts or pecans to taste (1/2 - 1 cup, or may omit)
• Cooking spray with flour

Details

Servings 6
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350°F. Spray loaf pans with cooking spray.

Using a mixer, cream the Crisco shortening with the sugar. Add bananas, eggs, buttermilk or vinegar, vanilla and rum extracts and beat with mixer until smooth.

Combine flour, salt, baking soda and add to the banana mixture. Stir with spoon until blended. Fold in nuts, if desired. Batter will be a little thicker than cake batter.

Pour batter into pans and bake until loaves are light golden brown on top. Test for doneness by inserting a toothpick into center of loaf. If it comes out clean, it's done. Bake large loaf pans for 45-60 minutes, mini loaves for 25-30.

Turn loaves out onto wire rack and let cool before wrapping in Saran wrap. May refrigerate or freeze.