Stockpile Recipe – Banana Bread | Coupons, Deals and More

Weeeeelllll another week when I did not cook. Hubby has been home for 24 hours and he’s already made cauliflower soup, ratatouille and a ground beef dish.

I actually did bake Banana Bread though! I had six bananas getting soft on the counter so I decided to make breads. I had all the ingredients in the house from past deals (I still have at least 20 bags of Nestle morsels left), and so I baked two loafs. This recipe yields one bread. I highly recommend you not double the recipe to make two breads, make two separate batches. It works better that way.

This recipe came from my mother. I do not recall a time she did not make it. We had this at least once a month when I was growing up. The only enhancement I recommend is a few drops of banana flavoring. I’ve tried to substitute the sugar with splenda – don’t do it. It comes out like a rock. No idea why. I also never found a substitute that works in place of the crisco. Annnnnd the convection oven setting on the oven also results in overdone Banana Bread. I suggest decreasing the baking time by 10 minutes if you use the convection baking setting on your oven.

Banana Bread

325º oven first 25 minutes
350º oven next 40 minutes
1 greased and floured loaf pan

1 cup sugar
1/2 cup crisco
2 eggs
1 cup bananas
1 tsp baking soda
1/2 tsp salt (optional)
2 cups flour
Between 8 -12 oz chocolate chips (to taste)

Preheat over, grease and flour loaf pan

• Blend bananas, sugar, Crisco and eggs
• Beat thoroughly
• Sift flour, baking soda and salt together
• Add sifted ingredients to wet ingredients and beat together until well blended
• By hand, fold in chocolate chips
• Bake in greased and floured loaf pan at 325º for the first 25 minutes, raise the temperature to 350º (do not remove pan) and continue to bake for 40 minutes
• Allow to cool on wire rack

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