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
Banana Ripeness: I always wait until my bananas are covered in dark spots or almost black because that extra natural sugar is what makes this bread truly superb.
Mixing Technique: I have found that the secret to a tender crumb is to avoid overworking the batter, so I stop stirring the moment the flour and bananas are just combined.
Fat Choice: While shortening gives the bread a wonderful light texture, I sometimes swap it for softened unsalted butter if I am craving a richer and more golden loaf.
Storage Hack: I actually prefer eating this the second day, and I find that wrapping the cooled loaf tightly in plastic wrap keeps it incredibly moist for up to three days.
Serving Idea: My favorite way to enjoy a slice is to toast it lightly and add a thin layer of salted butter to balance the sweetness of the nuts.
Pan Prep: I always line the bottom of my pan with a small strip of parchment paper to ensure the loaf lifts out perfectly every single time without any sticking.