The recipe below is one of my family’s recipes. My grandmother loved to bake and she made the best ever banana bread. Is it healthy…not by any means…there is Crisco in the recipe. In my opinion, it’s normal to occasionally have a special treat, and this is a special treat for me and my family. I love this recipe because it makes me think of my grandparents every time I make it and it tastes amazing! Both of my grandparents have passed and I miss them dearly. This blog is in memory and love of my wonderful Grandma and Grandpa Cooper. I hope you enjoy my Grandma Wilma Cooper’s banana bread recipe.
Grandma’s Banana Bread
Servings: 30 (10 per loaf); Serving Size: 1 slice
3 cups white flour
2 cups sugar
1 teaspoon baking soda
½ cup Crisco
1 tablespoon vinegar
2 tablespoons Mootopia
5 bananas, very ripe
1 cup pecans, chopped
- Preheat oven to 375 degrees.
- In a large bowl, combine flour, sugar, baking soda and Crisco and beat until mixture is blended.
- In small bowl, combine vinegar and Mootopia. Add to flour mixture.
- Add eggs to flour mixture and blend well.
- Add bananas to flour mixture and blend well.
- Add chopped pecans and blend well.
- Pour evenly into three greased loaf pans. Bake for 30 minutes and rotate bread to cook evenly. Cook for another 15-20 minutes until cooked through. Cut each loaf into 10 slices and serve hot.
Note: I often freeze bananas that are not “edible” to me and use them in the bread. If using frozen bananas, allow to thaw or microwave until slightly icy feeling. The texture of the batter seems to be thicker and cook better when the bananas are not completely thawed.
Note: I prefer to break the pecan halves into quarters rather than chop them into tiny pieces. It’s a texture thing.
Nutrition Facts: Calories 137, Total fat 7g, Saturated Fat 3g, Cholesterol 19mg, Sodium 50mg, Potassium 85mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 1g