"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 NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Duckett
Added: Thursday, June 30, 2005


1 Stick butter
1 C Sugar
2 Eggs
3 large or 4 small bananas, mashed
1 tsp. baking soda
1 tsp. water
2 C plain flour
1 tsp. Vanilla
1/2 C chopped pecans

Cream butter and sugar together, add eggs one at a time. Beat each one in until creamy.
Add flour, soda, water and combine
Add vanilla, pecans and bananas, blend together lightly.
Bake 375 in prepared loaf pan until brown. Appx. 30 minutes.




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