What's for Breakfast

We have a loaf of banana bread on hand at all times. Why you ask? It's the only thing that gets my little man out of bed with a smile on his face. Let's just say Hudson is not a morning person. I don't blame him. I don't like getting up at 6 am either.

Here's a recipe for our favorite banana bread. We've tried a lot of recipes and this is the best! Don't be afraid of crisco. It's not like we're making frosting or anything.


















Get the recipe after the jump.

Kona Inn Banana Bread
I add chocolate chips to one of the loafs! Half the recipe to make one loaf.

6 very ripe medium bananas2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup vegetable shortening
4 large eggs, at room temperature
1 cup coarsely chopped walnuts, optional

Position a rack in the center of the oven and preheat to 350f. Spray two 8 ½ x 4 1/2 –inch loaf pans with Pam.

Mash the bananas in a medium bowl with a potato masher or fork until smooth, with a few pea-sized lumps. You should have about 2 cups.

Sift the flour, baking soda, and salt into a medium bowl. In a large bowl mix the sugar and shortening well, about one minute. One at a time, beat in the eggs. Mix in the bananas and walnuts if using. Add the flour mixture and stir just until blended. Don’t over mix or be concerned about lumps. Pour into loaf pans. Bake one hour or until a tooth pick comes out clean.  Don't take the loaves out early otherwise they will fall.  Cool in the pans for 15 minutes. Run a knife around the edge of each pan. Enjoy.

If you can't stand the thought of using crisco, try Ina Garten's banana muffins (minus the toppings). We make these too. They freeze really well.