"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 Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billie T. Underwood
Added: Sunday, July 6, 2008


2 cups all-purpose flour
1 tsp. baking soda
3/4 cup sugar
1/2 tsp. salt
1/2 cup shortening
2 eggs
1 cup mashed bananas (2 or 3)
1 tbsp. lemon juice
1 cup chopped walnuts

Stir together flour, baking soda, and salt. Beat together sugar and shortening in a large mixing bowl until fluffy. Add eggs and beat until combined. Add flour mixture and beat until combined. Add bananas and lemon juice; mix well. Stir in nuts. Pour batter into a greased
8 x 4 x 2 inch loaf pan.

Bake in a 350 oven for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan and cool completely. Wrap and store overnight before slicing. Makes 1 loaf.




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