Banana Bread

Pamela Hatcher


This recipe is something that my family loves. When baking Banana Bread, I always have to make at least two loafs. This time I tied something new and baked this bread in a Monkey Bread Pan.

★★★★★ 1 vote
25 Min
1 Hr 10 Min


2 1/2 c
gold medal better for bread flour
1 tsp
arm & hamor baking soda
1 tsp
morton kosher salt
1 c
alpine (hi ratio) shortening
3 c
ripe bananas mashed
eggs beaten
1 1/2 c
chopped pecans
1-2 Tbsp
bananas schnapps liqueur 99% proof


1Preheat over to 350F.

In a small bowl mix your dry ingredients: flour, salt and baking soda.

In your mixer bowl add your eggs, sugar, shortening and the mashed bananas mix well and then reduce to low speed. Next step slowly add your dry ingredients in the mixture. Mix until mixture is well mixed.

Slowly stir in the chopped pecans and the banana liqueur.

Spray your pan with a flour baking spray or oil and flour it the old fashion way. You can also sprinkle a little brown sugar and cinnamon on the sides and bottom of your cake pan before adding the mixture.
2Bake for 60 - 65 minutes or until cake tests done. When cake is done , remove from oven and let it sit until it cools.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy