"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Bread Recipe

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This recipe for Banana Bread, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindra Dowd
Added: Thursday, August 30, 2007


2/3 c. sugar
1/3 c. butter, softened
2 lg. eggs
2 ripe bananas (use ripest possible, about one cup mashed)
1/2 c. fat free buttermilk
3/4 tsp. vanilla
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
chopped nuts, optional

Preheat oven to 350. Spray a 4x8 in. loaf pan with nonstick spray. Beat the sugar and butter in a large bowl until creamy. Add the eggs, bananas, buttermilk and vanilla. In another bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the banana mixture, stir until just blended. Add nuts. Scrape the batter into the pan. Bake for 45 to 55 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a rack.




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