Banana Spice Bread

My family loves banana bread and I've tried several recipes, some with nuts and some without. I never waste over ripe bananas. When they get too ripe to eat I put them in a bag and throw them in the freezer. Then when we crave banana bread I'm prepared.

This recipe is from Watkins Incorporated and uses several gourmet ingredients.

Banana Spice Bread

1/3 cup/80 mL vegetable shortening
1/2 cup/125 mL sugar
2 eggs
1 tsp/5 mL Watkins Original Double-Strength Vanilla
3/4 tsp/4 mL Watkins Banana Extract
1-3/4 cups/440 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
1-1/2 tsp/7.5 mL Watkins Ground Cinnamon
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL Watkins Sea Salt
1/4 tsp/1.2 Watkins Ground Nutmeg
1 cup/250 mL mashed ripe banana
1/2 cup/125 mL chopped walnuts

Grease bottom and sides of a 9 × 5-inch/23 × 13-cm loaf pan; set aside. In large bowl, cream together the shortening and sugar until light and fluffy. Mix in the eggs and vanilla and banana extracts until well combined. In another bowl combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add alternately with bananas to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Bake at 350°F/180ºC for 45 to 50 minutes or until bread tests done. Cool in pan on rack 5 minutes. Turn out of pan and cool completely on rack. To store, wrap tightly and refrigerate.
Makes 1 loaf, 12 servings.

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