This banana bread is almost as cozy as a trip to Grandma’s. This old family recipe has been revamped to a healthier version of this traditional-style, moist, cake-like quick bread. And yes, you’re reading this recipe correctly... there isn’t any sugar! It truly doesn’t need it. The original family recipe calls for 1 1/2 cups of sugar, my goodness!
Preheat oven to 350 degrees Fahrenheit. Prepare loaf pan or cake pan with parchment paper.
Mash and measure bananas in a liquid measuring cup. Set aside.
Meanwhile measure and whisk all dry ingredients. Then, gently stir in mashed bananas; add shortening, milk, and vanilla.
Beat batter with a whisk for approximately two minutes until all ingredients are well incorporated.
Pour batter into prepared pan and bake for 45 minutes, or until wooden pick comes out mostly clean.
Serve immediately — it’s best when warm, as is or with butter and or whipped cream. Or let it cool completely and make it into a cake with your favorite icing. Cream cheese icing would best accompany.