"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


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This recipe for BANANA NUT BREAD, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Hall
Added: Wednesday, April 2, 2008


c. shortening
1 c. walnuts
1 c. sugar
2 c. flour
2 eggs, beaten
tsp. baking soda
1 c. mashed bananas
2 tsp. baking powder

Cream together shortening, sugar, eggs, bananas, and nuts. Add flour, soda, and baking powder; mix well. Bake in greased loaf pan at 350 for 1 hour.
(!) Substitute 1 c. applesauce for mashed bananas. Add tsp. cinnamon and a dash of nutmeg or cloves. Optional: add raisins.
(2) Substitute 1 c. cooked rhubarb instead of mashed bananas.




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