Sunday, January 25, 2015

Banana Nut Bread

This recipe for Banana Nut Bread has been in my family for probably four generations. I know that my grandma used to make it, and I think she got it from her it's an old one. But Banana Nut Bread is a classic, and I doubt there's much that's changed over the years.

This quick bread is good anytime, but I especially like to make it during the cold months of winter. Spread with butter and eaten with a steaming cup of coffee--it's tasty comfort in a slice! Plus it's quick and easy. What's not to like?

Banana Nut Bread

2/3 cup sugar
1/3 cup shortening
2 eggs
3 T. sour milk or buttermilk (see note below if you don't have either of these...there's a fix!)
1 cup mashed bananas (use very ripe, soft bananas; 2-3 will be enough)
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnuts

Note: You can "sour" your milk by putting in a few drops of vinegar, or else use half sour cream and half milk instead.

Mix together sugar, shortening, and eggs (an electric mixer works best). Stir in sour milk and mashed bananas.

Sift together the flour, baking powder, baking soda, and salt and blend into the banana mixture. Then add the walnuts.

Pour batter into a well-greased loaf pan. Let stand for 20 minutes before baking.

Bake at 350 degrees for 50-60 minutes.

That's it. That's all there is to it. It's so easy, and you don't make a ton so it gets eaten up. You can always freeze it too as it freezes quite well. Just be sure to wrap it tightly in plastic wrap before placing it in a freezer bag.

My hope is that this post finds you and your loved ones in good health.

Happy eating!

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