Banana Bread

I love to make these in the mini tins and freeze for future use. They make a perfect addition to any picnic, camping trip, or quick snack. Warm and spread with butter or cream cheese for a delightful addition to morning coffee. Add chocolate or butterscotch chips to the mix, top with a dollop of whip cream and you’ve got a quick dessert. So many things you can do with one basic recipe. Experiment! 

• 1 cup unbleached white flour
  
• 1 cup minus 2 Tablespoons whole wheat flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ½ cup shortening
• ²⁄3 cup granulated sugar
• 3 or 4 very ripe bananas
• 2 eggs
• ¼ cup milk
• 2 cups optional ingredients mixed or not: 1 cup chopped nuts , 1 cup raisins or craisins, 1 cup dates, 1 cup chocolate chips, 1 cup butterscotch chips . Use your imagination.

In small bowl sift together first six ingredients. In large bowl cream shortening with sugar. Add bananas. When mashed with shortening mix, add eggs one at a time, then milk. Slowly add dry ingredients and mix by hand just until combined. Add optional ingredients and mix only until well distributed. Pour batter into well greased loaf pan or divide batter between 4 , well greased, mini loaf tins filling each about 1/2 way. Bake in preheated 350°F oven for about 1 hour (45 minutes if using mini pans). Check with toothpick inserted in center. If it comes out clean they are done. Cool in pan for 10 minutes. Dump from pan and cool on rack. Serve warm or freeze. Once completely cool wrap in freezer wrap. It will keep up to 6 months in the freezer.