My favorite is from the Fannie Farmer Baking Book by Marion Cunningham. It makes a dark, moist banana bread. I also frost it with chocolate frosting but it really can stand alone. I try to use as many very ripe bananas I as have( more than the recipe says) but it gives it even more flavor! This is a recipe from 1990's. Kona Inn Banana Bread Source: The Fannie Farmer Baking Book by Marion Cunningham This makes a dark, dense, sweet banana bread. This is just the best. My family eats this plain but I have added walnuts, pecans, chocolate chips to it. It can stand alone. It is fabulous with chocolate frosting (my niece's favorite way of eating it.) I make it in a bundt pan for a nice presentation. I've tried other recipes but this is the one they always talk about... and ask for. 2 1/2 cups flour 1 tsp salt 2 tsp baking soda 1 cup shortening 2 cups sugar 2 cups mashed ripe bananas (about 6 medium-size bananas) 4 eggs, slightly beaten 1 cup chopped walnuts (optional) Preheat oven to 350. Grease and flour loaf pan (or I use a bundt pan). Use Pam spray to ensure non-sticking (even in the non-stick bundt pans I've found.) Stir and toss together the flour, salt, and baking soda. In a large bowl, mix the shortening, sugar, mashed bananas, eggs, and walnuts. Add the combined dry ingredients and stir just until the batter in throughly blended. (I use a mixer to blend the ingredients because I find the ingredients don't blend well by hand. About 1-2 minutes medium by electric mixer) Pour into the prepared pan and bake for about 65-70 minutes or until a skewer inserted in the center of the bread comes out clean. Remove from the oven, and let cool in the pan for about 5 minutes, then turn out in a rack to cool completely. Enjoy! Halyna

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