"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Banana Nut Bread, by Debra Myers, is from The Feather River Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 3/4 c. flour 1 1/2 tsp. baking soda 1/2 tsp. salt 3/4 c. butter softened 1 1/2 brown sugar, packed 2 eggs, beaten 3 c. ripe banana's 1 tsp. vanilla 1 c. chopped walnut or almonds
Mix dry ingredients together. Cream butter and sugar. Add eggs, mashed bananas and vanilla. Add flour mixture and nuts. Save some nuts to sprinkle on top. Bake at 325º in 9x5 loaf pans for 60-70 minutes or small loaf pans 45-50 minutes at 350º.
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