Superb Banana Nut Bread Made with Crisco
Ingredients
Method
- Preheat the oven to 350°F.
- Grease or apply non-stick spray to a 9x4x4-inch loaf pan.
- Combine the shortening, eggs, flour, sugar, salt, and baking soda.
- Stir in the bananas and pecans.
- Pour the batter into the prepared loaf pan.
- Bake at 350°F for 50 to 60 minutes.
Nutrition
Notes
Why This Recipe Deserves Your Counter Space
Let’s be honest about something. There are those spotty, blackened bananas sitting on your counter right now, staring at you. They’ve been there since Tuesday. I know the feeling. In my kitchen here in Astoria, it happens almost every week. You buy a bunch with the best intentions for healthy snacking, and suddenly it’s Friday, they look like they’ve gone ten rounds in a boxing ring, and you’re wondering if you have the energy to bake.
Here is the thing. Most modern recipes will tell you that butter is the only way to go. They’ll talk about flavor profiles and dairy solids. But if you want that specific, nostalgic, high-rising loaf that reminds you of a grandmother’s kitchen maybe not my grandmother Lalla Fatima’s kitchen in Casablanca, where we used semolina and honey, but certainly an American classic kitchen you need to talk about banana bread made with crisco.
I’ve tested this extensively. While butter brings flavor, it also brings water. Shortening is 100% fat. That difference? It’s everything. It gives you a tender crumb that stays soft for days, not hours. It creates a structure that lifts the heavy banana batter so it doesn’t turn into a dense brick. When you pull this loaf out of the oven, with that perfect golden crack down the center, you’ll understand why this “old fashioned” ingredient is actually a pro-baker’s secret weapon.
The Science: Shortening vs. Butter
Let me walk you through this because the science is actually pretty fascinating. I used to think fat was just fat until I started working with frozen desserts, where the freezing point of different fats changes the entire texture of an ice cream. The same logic applies here in the oven.
Butter is typically 80% fat and 20% water (plus milk solids). When that water evaporates in the oven, it creates steam, which is great for flaky layers in a croissant. But in a heavy batter like this, that water can interact with the flour to develop gluten. Too much gluten equals a tough loaf.
Banana bread made with crisco utilizes vegetable shortening, which is 100% fat. No water. This means:
- Less Gluten Development: The fat coats the flour proteins more effectively, preventing them from linking up too strongly with the liquid from the bananas. The result is a texture that I can only describe as velvety.
- Higher Rise: Shortening traps air bubbles exceptionally well during the creaming process. Because it doesn’t melt as quickly as butter, the structure sets before it collapses. That’s how you get that domed top rather than a flat, sad surface.
- Longer Shelf Life: This is the sweet spot for me. Butter-based breads tend to dry out after a day or two. Shortening keeps the crumb moist and pillowy for 3 to 4 days on the counter.
If you miss the buttery taste, I get it. That tracks with what I’ve seen in taste tests. The solution isn’t to switch back to butter; it’s to use “Butter Flavor” shortening or simply increase your vanilla extract slightly. You get the flavor and the superior texture.
Mastering the Bananas: It’s All About the Prep
The bananas are doing the heavy lifting here. You cannot and I mean this gently but firmly use yellow bananas. They just don’t have the sugar content or the moisture structure we need. You want them brown. Ugly brown.
The Oven-Ripening Hack
If your bananas are still yellow and you have a craving today, don’t worry. I’ve been there. Preheat your oven to 300°F. Place your unpeeled bananas on a baking sheet lined with foil (they might leak). Bake them for about 30 to 40 minutes until they are completely black and soft to the touch. Let them cool before peeling. It works almost as well as natural aging. This ripening trick is also incredibly helpful if you are adding bananas to muffin mix for a quick snack.
The Freezer Stash
I always have a bag of peeled bananas in my freezer. It’s a habit I picked up from my dad, who would freeze almond milk for his ices. When you thaw frozen bananas, they release a lot of liquid. Do not throw this away. That liquid is pure flavor and moisture. However, because the structure of the banana has broken down so much, I tend to find that you need slightly more fruit volume. If a recipe calls for 3 fresh bananas, use 4 thawed ones.
The Creaming Method: Where Magic Happens
This is the part I love. It reminds me of watching my grandmother test honey syrup it’s all about visual cues. When you mix the shortening and sugar, you aren’t just combining ingredients. You are punching millions of tiny air holes into the fat. Sugar crystals are jagged; they cut into the shortening, creating pockets for air.
Don’t rush this. Give it a minute to settle into a rhythm. You want to beat the shortening and sugar until it looks fluffy and light, almost like a frosting. If you skimp on this step, your banana bread made with crisco will be heavy. I usually let the mixer run for a full 3 to 4 minutes on medium-high. It’s therapeutic, really.
Once you add the eggs, do it one at a time. I remember teaching a kids’ workshop last summer, and one girl dumped all the eggs in at once. The batter curdled instantly. It’s not the end of the world, but for the best emulsion, patience pays off. Let each egg fully disappear before adding the next.
Variations to Make It Your Own
While the classic recipe is perfect, sometimes we need a little extra comfort. Here are a few tweaks I’ve tested in my kitchen:
The Chocolate Swirl
Take about one-third of your finished batter and move it to a small bowl. Fold in 2 tablespoons of cocoa powder. Layer the plain and chocolate batters in your loaf pan and swirl gently with a knife. It looks impressive but takes zero extra skill.
Nutty Banana Bread
I prefer walnuts because their slight bitterness cuts through the sweetness of the bananas. Pecans work too, but they are sweeter. Toast them first! I know, it’s an extra step, but putting raw nuts into a batter is a missed opportunity for flavor.
Tropical Twist
This is a nod to my time trying to recreate my father’s flavors. Add half a cup of sweetened shredded coconut and swap the vanilla extract for rum extract (or just stick with vanilla if you prefer). The coconut adds a chewiness that is so satisfying. For a deeper, caramelized flavor profile, many bakers prefer making their banana nut bread with brown sugar instead of granulated sugar.
Troubleshooting: Why Did My Bread Sink?
It’s the worst feeling. You pull the loaf out, it looks gorgeous, and ten minutes later the center has collapsed into a crater. Let’s troubleshoot together.
1. Underbaking: This is the most common culprit. The top looks dark brown, so you think it’s done. But the sugar in the bananas caramelizes quickly. Trust the toothpick test, but test in the absolute center. If there is any wet batter, it needs more time. Cover the top loosely with foil if it’s getting too dark.
2. Over-mixing: Once you add the flour, stop. Stop the mixer. Use a spatula. If you develop too much gluten, the bread will rise rapidly and then snap back like a rubber band because the structure is too tight to hold the air.
3. Too Much Banana: I know we want to use up all 5 bananas, but if the recipe calls for 1.5 cups, measure it. Too much heavy fruit weighs down the batter, and the leavening agents just can’t lift it.
Storage and Freezing: The Long Game
Because we are using shortening, this bread has incredible staying power. Wrap the cooled loaf tightly in plastic wrap. It will stay soft on the counter for about 4 days. If you put it in the fridge, it will last longer (up to a week), but the cold air can dry it out slightly. I tend to find leaving it on the counter is best.
Freezing is a game-changer here. I like to slice the loaf first, then place pieces of parchment paper between the slices before freezing the whole thing in a freezer-safe bag. This way, you can pull out just one slice for breakfast, toast it, and it tastes exactly like it was baked that morning. It’s a little gift to your future self.
Frequently Asked Questions
Final Thoughts
There is something deeply satisfying about taking simple pantry staples flour, sugar, and that blue can of shortening and turning them into something that smells like home. When your family smells this baking, they’ll be in the kitchen in seconds. It’s not fancy, it’s not trying to be a French patisserie, but it is perfect in its own way.
Next time you see those brown bananas, don’t feel guilty. Feel excited. You’re halfway to the best slice of bread you’ll have all week. For more inspiration, check out my Pinterest boards where I collect all my favorite comfort bakes.
Happy baking!
Reference: Original Source
Can I use Crisco instead of butter in any banana bread recipe?
Generally, yes. You can substitute shortening for butter in a 1:1 ratio. However, remember that shortening lacks water, so your batter might be slightly thicker. That tracks with what I’ve seen in my testing; the result will be higher-rising and softer. If you miss the salt from salted butter, add an extra pinch of salt to the dry ingredients.
Why is my banana bread made with crisco still gooey in the middle?
This usually means the oven temp was too high, cooking the outside before the inside set. Or, you might have used extra large bananas. Cover the loaf with foil to prevent burning and bake for another 10-15 minutes. Use a toothpick it should come out clean or with just a few moist crumbs, not wet batter.
Can I make muffins with this batter?
Absolutely. I do this all the time for quick breakfasts. Pour the batter into a greased muffin tin (fill about 2/3 full) and bake at 350°F for 20-25 minutes. Keep an eye on them; they bake much faster than a loaf. They freeze beautifully too.
Is it better to use white or brown sugar?
I prefer a mix if I have it, but white sugar gives you a lighter, fluffier loaf which complements the shortening’s lifting power. Brown sugar adds moisture and a molasses flavor, making the bread denser. For this specific banana bread made with crisco recipe, white sugar helps achieve that classic high dome.
