This is a recipe from my childhood. My friends, Lori & Lisa Malland had a grandma that lived with them. She was always cooking up something good. At 10, I knew to ask her for this recipe. I love it so much that I have a cranberry bread variation for the holidays. My children LOVE this recipe.
4 well beaten eggs or 10 egg whites
1 cup shortening
1 1/2 cups granulated sugar
2 cups ripe - those brown ones in the fridge - bananas. We call them leopard bananas.
Mix all wet well.
Sift together:
2 1/2 cups flour
1 tsp salt
2 tsp baking soda
gradually add to wet.
Bake at 350 for 45 - 50 minutes.
Makes 2 - 1lb loaves. Freezes well. Great show off thing to pull out of the freezer for spontaneous guests.
CRANBERRY VARIATIONLeave out bananas.
Increase sugar to 2 1/2 cups, unless you like it tart.
We only put in 1 3/4 cup sugar.
2 cups chopped cranberries. If frozen, thaw first to get the extra water out of the way.
1 cup chopped pecans or walnuts
Follow the rest of the recipe.
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