Banana Bread (Large Unit)

📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Bread A moist, large-batch banana bread recipe that is incredibly versatile and can be made with chocolate chips, nuts, or butterscotch chips. Perfect for baking in loaf pans, mini pans, or a Bundt pan.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	45 mins	None	2 loaves or 1 Bundt cake

---

🔪 Key Equipment

• Large mixing bowl
• Separate mixing bowl
• Whisk
• Loaf pans or Bundt pan

---

Ingredients

Measurements	Ingredients	Prep / Notes
1 cup	Shortening	Softened
2 cups	Sugar	Granulated
4	Eggs	Large
8	Bananas	Ripe, mashed
2 tablespoons	Buttermilk	Or substitute with lemon juice
2 teaspoons	Vanilla	Extract
4 cups	Flour	All-purpose
2 teaspoons	Soda	Baking soda
1/2 teaspoon	Salt	None
1 heaping teaspoon	Cinnamon	Ground
1 to 2 cups	Chocolate Chips	Or Nuts, or Butterscotch Chips

---

Instructions

Step 1: Prep and Wet Ingredients

1. Preheat the oven to 350°F. Grease and flour your chosen pan(s).
2. In a large bowl, cream the 1 cup shortening and 2 cups sugar together until light and fluffy.
3. Beat in the 4 eggs, 2 tablespoons buttermilk (or lemon juice), 8 bananas (mashed), and 2 teaspoons vanilla until smooth and well combined.

Step 2: Dry Ingredients and Combining

4. In a separate bowl, whisk together the dry ingredients: 4 cups flour, 2 teaspoons soda, 1/2 teaspoon salt, and 1 heaping teaspoon cinnamon.
5. Add the dry ingredient mixture to the wet mixture and stir gently until just combined until no flour pockets remain. Do not overmix.

Step 3: Mix-ins and Baking

6. Fold in your choice of 1 to 2 cups chocolate chips, nuts, or butterscotch chips.
7. Pour the batter into the prepared pan(s) and bake until a toothpick inserted into the center comes out clean and golden brown and fragrant.

---

💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap at room temperature for up to 3 days or freeze for up to 2 months.

---

Original Recipe Scan