"Hunger is the best sauce in the world."--Cervantes

Banana Bread Recipe

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This recipe for Banana Bread, by , is from The Estrem Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Foster
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. Crisco shortening
1/2 c. butter
2 c. sugar
2 large eggs
4 large ripe bananas, mashed
1 c. buttermilk
1 tsp. salt
1 tsp. baking soda
3 c. flour
3/4 c. chopped nuts (pecans or walnuts taste the best!)

Directions:
Directions:
Preheat oven to 350 F.

Grease and flour 2 large loaf pans or 6 small loaf pans, and flour.

Mix Crisco, butter, sugar and eggs. Slowly mix in bananas, and then buttermilk. Sift salt, baking soda and flour together, and then mix into liquids. Fold in nuts. Pour batter into loaf pans.

Bake for 45 - 55 minutes. Check bread at 45 minutes with a toothpick. If the bread is still gooey, bake a few minutes more. When finished, remove from loaf pans and set on cooling rack. Cover with cheese cloth and allow to cool before storing.

Number Of Servings:
Number Of Servings:
2 large loaves or 6 small loaves
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a recipe from my husband's side of the family, from his great-grandmother Florence Asher

 

 

 

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