Talley Farms Fresh Harvest


Banana Bread, Whole Wheat

From Fannie Farmer Baking Book


2 ¼  cups 100% whole wheat flour
1 tsp. salt
2 tsp. baking soda
1 cup vegetable shortening (may substitute 8 oz. vegetable oil or 1 cube salted butter, softened.         Vegetable oil will make heavy, dark bread.  Butter will make lighter bread.  If you use butter, mix it well with the sugar before adding the pumpkin, eggs and walnuts.)
1 cup sugar
2 cups mashed ripe bananas (3 large)
4 eggs, slightly beaten
1 cup chopped walnuts


1. Preheat oven to 350 degree F.  Grease and flour two 5×9 or smaller glass loaf pans.
2. In a large bowl, mix shortening, sugar, mashed bananas, eggs and walnuts.
3. Add combined dry ingredients and stir just until the batter is thoroughly blended.
4. Bake approx. 55 minutes or until wooden toothpick comes out fairly clean when inserted in middle of loaf.
5. Cool on rack for 5 minutes.  Turn out onto rack to completely cool.

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