I like banana bread. I like the frugal idea of using over-ripe bananas instead of throwing them out. But since the kids left home, I almost never bake it; I just don't like it that much - until my daughter Cathy made some last night. WOW! This is the best banana bread I've ever eaten. Note that this is NOT a low calorie recipe, but it is packed with nutrition: loads of fiber, Omega 3, antioxidants, minerals and vitamins. We use lowered-cholesterol eggs and non-hydrogenated Smart Balance margarine, which is free of trans-fats.
Preheat oven to 350░. Grease two 8" square or 9" round cake pans, or two loaf pans.
1 C. sugar
Cream together the shortening and sugar. Add the eggs one by one. Add bananas and continue beating. Add vanilla extract.
Combine raisins and all the dry ingredients. Add to creamed mixture, stirring just until combined. Divide between the pans.
Bake for about 40 min. for round pans, 45 for square and a little longer for loaves, or just until bread pulls away from the sides and is springy to the touch.
When I make it, I add 1/4 cup of ground flaxseed.