As we are approaching the week before Thanksgiving, menu planning and grocery shopping goes into full swing. If you are expecting a house full of company, especially with teenagers or college students, breakfast planning may become an issue. They do love to sleep late, but need a little bit of nourishment with their morning coffee, coca cola, or orange juice. I have been baking this banana coffee bread for well over forty years. I have tried many other versions of banana bread, but always return to this super moist and delicious easy to mix and bake recipe. It was one of my first baking endeavors as a new bride, and turned out perfectly, much to my surprise. I don't think that I have ever had a mishap with this recipe. I use self-rising flour and have switched the original recipe from shortening to vegetable oil. It is baked in a square pan and therefore, bakes up quickly and more evenly than in a loaf pan. If freezes wonderfully, and is perfect to make now for Thanksgiving or Christmas guests. When the children would bring guests home for Thanksgiving, I would always put a little basket of these banana squares in their rooms for late night snacks or noon breakfasts.
Banana Coffee Bread
1/2 cup vegetable oil
1 cup sugar
2 eggs
3/4 to 1 cup mashed bananas
1 1/4 cups self rising flour
Cream shortening with sugar. Add eggs, one at at time, beating well after each. Stir in bananas. Add flour to mixture. Mix well. Pour into greased 9x9x2 inch pan. Bake at 350 degrees for 30 minutes.
When freezing this bread, I let it cool completely in the pan. Then, I run a knife around the edges. It releases well from the pan. I then wrap the bread in Saran Wrap and wrap again with aluminum foil. It makes an easy to store, compact package for the freezer. Remove wraps when ready to thaw.
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