Some overripe bananas were looking sad and lonely on my kitchen counter the other day, so naturally I made them into a banana bread!
I love tea breads because they bake like a cake: no yeast, no rising or proofing, no problem. A tea bread is basically a big muffin! It has a longer bake time, of course, but the ingredients are the same. You can convert any muffin recipe into a bread or vice versa by adjusting the bake time.
Grandma Clarke’s recipes are always charming, but something about this one really makes me smile! I love how she is incredibly detailed — spelling out “teaspoons” as whole words and identifying that it “Makes 1 loaf” — but then she closes with an instruction to bake “until done.” Oh, Grandma!
Banana Tea Bread
- 1¾ cup sifted flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup shortening
- ⅔ cup white sugar
- 2 eggs, well-beaten
- 1 cup mashed ripe bananas (2 or 3 bananas)
- ½ cup chopped nuts [optional]
Sift together flour, baking powder, soda, and salt.
[optional] Add ½ cup chopped nuts to flour mixture.
Beat shortening until creamy in mixing bowl.
Add sugar gradually and continue beating until light and fluffy.
Add eggs and beat well.
Add flour mixture alternately with bananas, a small amount at a time, beating after each addition until smooth.
Turn into a well-greased bread pan (8 ½” x 4 ½” x 3″).
Bake in a 350°F oven for about 1 hour 10 minutes or until bread is done.
Makes 1 loaf.