Ingredients
- 1/3 cup/80 mL vegetable shortening
- 1/2 cup/125 mL sugar
- 2 eggs
- 1-3/4 cups/440 mL all-purpose flour
- 1 tsp/5 mL baking powder
- 1/2 tsp/2.5 mL baking soda
- 2 tsp/10 mL Watkins All Natural Original Gourmet Baking Vanilla
- 1-1/2 tsp/7.5 mL Watkins Pure Ground Cinnamon
- 1/4 tsp/1.2 mL Watkins Organic Ground Nutmeg
- 1/4 tsp/1.2 mL Watkins Organic Ground Ginger
- 1/2 tsp/2.5 mL Watkins Fine Himalayan Pink Salt
- 1/2 cup/125 mL chopped walnuts
- 1 cup/250 mL mashed ripe banana
- 1 ripe banana, peeled and cut in half
Directions
- Preheat oven to at 350°F/180ºC
- Grease a 9 × 5-inch/23 × 13-cm loaf pan; set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy.
- Mix in the eggs, Baking Vanilla, and 1 cup mashed ripe banana until well combined.
- In a second large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Slowly stir the flour mixture into the butter & banana batter.
- Stir in nuts.
- Pour batter into prepared loaf pan.
- Place halved ripe banana on top of the batter.
- Bake at 350°F/180ºC for 45 to 50 minutes or until baked completely through.
- Cool in pan on rack 5 minutes.
- Turn out of pan and cool completely on rack.
- To store, wrap tightly and refrigerate.
Total Time: 1 Hour, 25 Minutes
Prep Time: 20 Minutes
Bake Time: 55 Minutes
Cool Time: 10 Minutes
Yields = 1 Loaf, 8-10 Slices
Yield = 1 loaf, 12 servings
