One of the best scents (in my opinion, at least) is the aroma of freshly baked banana bread. My dad was the baker in my family and overly ripe bananas sitting on the counter meant he’d be popping out a few loaves from the oven. Of course, those loaves didn’t last long.
My dad continues to bake banana bread today, giving it as a “dish” to pass during a potluck or surprising me with a loaf or half-loaf when coming to visit. I hate to admit I’ve eaten an entire one in less than a week, but…yolo right? Heh…
I had always believed the recipe to be tedious and difficult, but after talking to my dad, I realized how simple it really was. I mixed and mashed some of the ingredients by hand, so it took a bit of muscle and patience, but the end result is worth it.
The recipe uses basic ingredients, which you most likely already have in your pantry. The baking mix is by Jiffy, which I remember seeing all the time growing up, especially when my dad made cornbread or pancakes.
The cool thing is, Jiffy Baking Mix is so versatile! I had no idea you could use it to bake shortcake, sugar cookies, apple crisp, waffles, cinnamon rolls and even use it in chicken casserole. There are even more recipes on the Jiffy website that I will have to eventually try.
For my first attempt at making banana bread, I was quite happy at how both loaves turned out, though I became annoyed with my inconsistent oven. I typically like my bread slightly underdone, and these loaves came out more baked than I would have preferred. However, I took a loaf to work to share with my coworkers and I heard nothing but praise.
The recipe for this type of banana bread is on the back of the Jiffy Baking Mix box, but here it is for reference. I doubled this recipe to make two loaves.
Just a note: I chose not to use nuts in this bread, though the recipe gives you the option to include 1/3 cup. I’m not a fan of them in my food. I’ll eat them by themselves, thank you very much.
- 2 cups Jiffy Baking Mix
- 3/4 cup sugar
- 1/4 cup shortening
- 2 eggs
- 1 cup (I used two) overly ripe banana, mashed
- Preheat oven to 350 degrees
- Grease 9″ x 5″ loaf pan
- Cream sugar and shortening
- Add remaining ingredients and mix until blended
- Pour into loaf pan and bake for 50 to 55 minutes
- Allow bread to cool before removing from loaf pan
Do you make banana bread at home?
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