While I have heard stories about Grandpa Shade doing some of the cooking when my mother was growing up, I didn't see him do a lot of it. If Grandpa was cooking, it was generally at the backyard grill or he was baking banana bread. Banana bread was his "thing"...don't try to mess with it!
I don't know where this recipe originally came from, but it looks like it may be from an old sugar bag (eta: Lindsey informed me it came from when Janice worked at U&I. Thanks Linz!). It makes two loaves, but he usually made it in a bundt pan as one big loaf. You could also throw in chocolate chips for a sweeter version, but I prefer it with just the bananas and nuts. Aunt Betty had been known to eat her piece with a slice of cheddar cheese on it. I'm not brave enough to try it, but you're welcome to see if you're as unique as she was :)
Best Ever Banana Bread
5 large bananas
4 large eggs, well beaten
1 cup shortening
2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup broken walnuts
Beat bananas to a liquid; add eggs. In a separate bowl, cream the shortening thoroughly. Gradually add the sugar and beat until fluffy. Add the banana mixture and mix to combine. Combine the flour, soda, and salt and blend into batter. Stir in the walnuts.
Bake in two well-greased load pans (or one bundt pan) at 350 degrees for 75 minutes or until firm to the touch.
Trick for quick breads: Allow to cool on a rack for ten minutes, then immediately remove from the pan and wrap tightly in plastic wrap. The bread will continue to cool as it sits on the counter, but the steam that escapes the warm bread and gets trapped by the plastic wrap makes it super moist. No more dry banana bread from sitting on the counter!
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