I found this recipe over 25 years ago in a book about Thanksgiving traditions. It’s become a staple in our family ever since. And when you’ve been apple picking, it’s a great way to cook up some fresh off the tree fruit. It freezes really well too. I usually make half a dozen 1/4 size loaves and save them for later!
1/2 cup shortening
1 1/2 cups sugar
2 large eggs, lightly beaten
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
2 very ripe bananas, peeled and smashed
2 cups apples. peeled and chopped (about 1/2″ dice)
1 tsp vanilla extract
Preheat oven to 350°. Grease and flour 9″ loaf pan. Cream together shortening and sugar until light. Add eggs. Sift together dry ingredients. Beat together with shortening mixture. Stir in remaining ingredients. Pour batter into prepared loaf pan and bake 1-1 1/2 hours or until knife inserted into the middle comes out clean. If using 4 one quarter size loaf size pans, bake approx. 45 minutes.
Pingback: The Cookbook Tour | The Debby Project