"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Never Fail Banana Bread, by Kathy Homeier, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup butter 1 cup sugar 2 eggs, slightly beaten 4 very ripe bananas 2 cups flour 1 tsp. soda 1/4 tsp. salt 1 tsp. vanilla 1/2 cup chopped nuts (recommend pecans)
Pre-heat oven to 350ºF. Sift flour, soda and salt. Gently fold in rest of the ingredients in order given. Bake in a greased and floured loaf pan, for 43 - 45 minutes. (A tube or Bundt pan could be used also.) Makes one large loaf or 2 small loaves.
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