Everybody down south knows about Sister Shubert… her orange rolls, cinnamon rolls, and yeast rolls are in EVERY grocery freezer in EVERY town and have been served by just about everybody at some point or another. My college roommate spoke about her in VERY reverent and hushed tones. 
I knew she was a big deal down here, but what I didn’t know is that Sister is an honest-to-goodness actual lady and that she is generous, and thoughtful, and all around lovely.
I came to know this because my Aunt, Uncle, and Grandmother lived in her hometown of Andalusia, Alabama for many years. My aunt couldn’t say enough wonderful things about Sister (actually, truly what she’s called), and when my grandmother died, rather than just bringing a regular casserole or fruit salad, she shipped us The. Biggest. Box. of frozen baked goods you’ve ever seen. I’m pretty sure that box alone fed my family for a month.
Anyway, she’s so generous that she also shares her recipes for yeast rolls, cinnamon rolls, and other breads in two (1) (2) pretty wonderful cookbooks. (The REAL recipes y’all. They WORK!)
Finally, after living in our new house for two months, my cookbooks got unpacked the other day. This meant I could FINALLY get my hands on them. I could hardly stand it I wanted to cook something so bad. Thankfully, we had a big bunch of frozen bananas that were WAY past their prime, so I pulled out Sister’s cookbook and tried her version of banana bread. It was a hit with my little person (and everyone else for that matter) AND it gave him a chance to stir, stir, stir. I modified the recipe a TEENY bit, (no nuts, butter rather than shortening) but you could do it her way and it would still be divine! Let me know if you make it!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter
- 1 cup sugar
- 2 large eggs
- 1½ cups mashed overripe bananas
- ½ teaspoon vanilla
- Preheat your oven to 325ºF.
- Butter ad flour two 8x4 inch loaf pans so you're ready when the batter is ready.
- Combine flour, baking soda and salt; set aside.
- Beat the butter using an electric mixer until its creamy; gradually add sugar until totally incorporated and fluffy.
- Add the eggs, one at a time, beating them in just until yellow disappears after each addition.
- Add the banana puree' and vanilla; beat until blended.
- Gradually add the dry flour mixture, (1/2 cup by ½ cup works well) beating just until blended
- Pour batter into the pans.
- Bake for 1 hour or until you can put a toothpick in the middle and it comes out clean.
- Cool in pans on wire racks 10 minutes
