"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Banana Nut Bread, by Betty Hoekstra, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups sugar 1 cup shortening 4 eggs 2 tsp. vanilla 1 1/2 cups buttermilk dash of salt 2 tsp. baking soda 4 cups sifted flour 3 mashed bananas 1 cup chopped nuts
Cream sugar and shortening and add eggs one at a time. Mix well. Add vanilla. Combine soda and buttermilk. Add flour and buttermilk alternately beginning and ending with flour. Add bananas and nuts. Batter will fill several small loaf pans OR a bundt pan and small pan.
Bake in greased pan 325º for 50 minutes. (If in a smaller loaf pan cut back baking time).
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