I’ve been making this banana bread recipe since Meg passed it on in the early 1970’s. She was at my house last year, and when I said I still made her banana bread, she asked “Which one?” Upon listing the crunchy peanut butter she smiled and said something like: “Ah, yes! The Great American Cookbook, page 106.”
Yes, I gave up Crisco and now use coconut oil, which is even better! And I measure the bananas quite generously.
Kaufman's Nana Bread
Servings
12
servingsPrep time
10
minutesCooking time
1
hourCalories
?
kcalTotal time
1
hour10
minutesIngredients
1/2 c shortening (I now use Coconut Oil - works wonderfully)
1 c sugar
2 eggs
2 c pre-sifted flour
1 tsp baking soda
1+ c mashed bananas (the rottener the better! -- and a bit more than 1 cup works as well)
1 Tbsp crunchy Peanut Butter
Directions
- Preheat oven to 350ºF
- Beat sugar and oil
- Add eggs and continue to beat
- Add dry ingredients alternating with bananas and peanut butter
- Pour into a loaf pan
- Bake for approximately 1 hour
Notes
- Can be baked as muffins as well, which bake for about 20-25 minutes. I've been know to throw in some blueberries for blueberry banana muffins, which is really yummy.
- Very forgiving recipe -- use at least 1 cup of mashed banana, but a bit extra is really good as well. I have been known to add a touch of salt (salt-a-holic here - especially if I used all natural peanut butter with no salt added); crunchy peanut butter is best, but smooth/creamy works just fine. And, since I won't touch Crisco anymore, I started using coconut oil. Even better than the original shortening. Guess you could use lard ( )
