Banana Bread (Large Unit)

A moist, large-batch banana bread recipe that’s incredibly versatile. It can be made with chocolate chips, nuts, or butterscotch chips and baked in loaf pans, mini pans, or a Bundt pan.

Author

Unknown

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Recipe

Measurements	Ingredients
1 cup	Shortening
2 cups	Sugar
4	Eggs
8	Mashed Bananas
2 tablespoons	Buttermilk or Lemon Juice
2 teaspoons	Vanilla
4 cups	All-purpose Flour
2 teaspoons	Baking Soda
1/2 teaspoon	Salt
1 heaping teaspoon	Cinnamon
1 to 2 cups	Chocolate Chips, Nuts, or Butterscotch Chips

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Instructions

1. Preheat the oven to 350°F. Grease your chosen pan(s).
2. In a large bowl, cream the shortening and sugar together until light and fluffy.
3. Beat in the eggs, buttermilk (or lemon juice), mashed bananas, and vanilla.
4. In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in your choice of chocolate chips, nuts, or butterscotch chips.
7. Pour the batter into the prepared pan(s) and bake according to the notes below, or until a toothpick inserted into the center comes out clean.

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Note

This recipe can be baked in several ways:

• Two standard loaf pans: Bake at 350°F for about 45 minutes.
• 6 or 7 small mini aluminum pans: Bake for 45 minutes to 1 hour.
• One Bundt pan: Bake for 30 to 35 minutes.

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