This started out as BHG red-and-white-cookbook-banana-bread. Over time, I have finally figured out the tweaks that make it awesome. Awesome = the way I like it. To achieve awesome there are 3 things I changed.
1) Instead of 5 bananas, use 6.
2) Instead of oil or butter, use Crisco...it creates a crispy, golden crust.
3) Always bake in smaller pans [2 small loaves (7.5" x 3.5") or 3 mini loaves (5" x 2.5")]
So, here's my amended recipe:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
Combine dry ingredients in a medium size bowl and create a valley in the middle.
In another bowl, combine the following (in this order):
2 beaten eggs
6 ripe bananas (I mash them with a fork into the eggs)
1/2 cup Crisco (I use the pre-measured baking sticks; also mashed with a fork, leaving small lumps of Crisco and banana)
1 cup granulated sugar
Optional: 1 cup chocolate chips and/or 1 cup nuts
Pour the banana mixture into the valley in the flour bowl. Stir with a fork just until moist. Will be lumpy.
Pour into greased pans (I used olive oil spray). Bake at 350 for 45 minutes. I lay a sheet of tinfoil over the top for the last 5 minutes, to keep the top from getting too dark.
Remove from pans and cool on wire rack.
