Banana bread adapted by Chris Benz from Amy Vanderbilt.
“Banana bread, courtesy of Amy Vanderbilt, is my fall snack staple. It’s important to note that unless it’s wrapped in wax paper, it never tastes the same!”
1/3 cup soft softening
2 ripe bananas, peeled and sliced
1/3 cup sugar
1¾ cups sifted all-purpose flour
¾ tsp. soda
1¼ tsp. cream of tartar
½ tsp. salt
Start oven at moderate (350°F). Grease 8-by-4-inch load pan. Combine eggs, shortening, bananas, and sugar in glass container of blender. Cover and blend about 30 seconds, or until smooth. Sift dry ingredients together into mixing bowl. Pour blender combination over dry ingredients. Stir only until combined. Pour into greased load pan. Bake about 45 minutes, or until lightly browned. Turn out of pan to cool on cake rack. When cool, wrap in waxed paper, and chill several hours or overnight before slicing.
Yield: 1 loaf