This is a great recipe for Banana Bread that I really like. It is quite sweet and moist which is exactly how I like my banana bread to be!

You can exclude the nuts if you don't like them or are allergic. I usually sprinkle some chopped or crushed walnuts on the top of the mixture in the loaf pan before putting it in the oven to make the top extra crunchy.

You can also sprinkle some flaxseed or oats on the top for extra flavor.

PREP TIME: 15 Min 
COOK TIME: 1 Hr 10 Min 
READY IN: 1 Hr 25 Min 
SERVINGS: 12

INGREDIENTS

* 1 3/4 cups all-purpose flour
* 1 1/4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon salt
* 1 (3 ounce) package of non-instant vanilla pudding mix
* 2/3 cup white sugar
* 1/2 cup shortening
* 2 eggs
* 2 tablespoons milk
* 1 1/3 cups mashed ripe banana
* 1/2 cup chopped walnuts

DIRECTIONS

1. In a small bowl, sift together flour, baking powder, baking soda, salt and vanilla pudding mix. In a large mixing bowl, beat sugar and shortening until light, scraping sides of the bowl often. Add the eggs one at a time, beating smooth after each addition. Mix in the milk.

2. Add flour mixture and mashed bananas alternately to creamed mixture, beating until smooth after each addition. Fold in nuts if desired. Pour batter into a lightly greased 8x4 inch loaf pan.

3. Bake in a cold, (non-preheated) oven set to 350 degrees F (175 degrees C). Bake for 50 minutes, then cover with foil to prevent burning and bake for additional 10 to 20 minutes or until toothpick inserted into the crown comes out clean. Leave in pan for 10 minutes, then remove from pan and cool.