Quick! Bread!


The blessing of a DoAhead recipe is twofold. Time saved and good food! Despite hurried mornings my fam appreciates “breaking the fast” and having a nibble!


Enter…Quick Breads!


Quick Breads (yummy breaded items that don’t require yeast) make great DoAhead recipes as they often freeze well.


DoAhead Woman will be sharing various Quick Bread recipes over the next several weeks.


Today I and my “monkeys” will share a family favorite, Banana Bread.

This gem of a recipe was a real find. A dear friend of my mother owned a bakery and her banana bread was a popular item.


I still remember the twinkle in my mother’s eye when “the vault” was opened and the precious recipe was shared with her!


Here you go…one of the best Banana Bread recipes ever!

Ripe Bananas Pic Monkey


Banana Bread

½ cup shortening (or butter)

2 eggs

2 cups flour

¼ tsp salt

1 cup sugar

3 bananas

1 tsp soda

1 Tbsp milk

Peel and cut bananas. Place in mixing bowl. Beat till smooth consistency. Add salt, sugar, soda, milk and eggs. Mix thoroughly. Add one cup of flour. Mix thoroughly. Add ½ cup of shortening. Mix. Add final cup of flour and mix.


Grease and flour a bread pan. Spoon batter into pan. Bake at 350 for 80 minutes or until an inserted knife comes out clean.

Pouring Banana Bread Batter

I bake two loaves at a time (double the recipe). One loaf is usually consumed immediately!


The other loaf will remain fresh in the freezer up to 3-4 weeks. I take it out the night before to thaw and the next morning…


Bam! A DoAhead breakfast… banana bread served up with  fruit and yogurt!


People are fed and the tribe is out the door…all done in DoAhead Woman style!


So remember, it’s just as easy to cook twice the amount of something and if its a quick bread it will more than likely freeze well.


Check back next Wednesday for another Quick Bread recipe that’s as versatile as it is yummy!


Your DoAhead Friend,


  1. Cindy – What size loaf pans do you use for this recipe?

    • I just use regular sized bread loaf pans. But we’ve also used the “tiny” foil pans to make mini-loaves. A great suggestion from a reader was to cook them in a muffin tin…that way they are easier to take on the fly! I loved the idea!

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