"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Banana Bread Recipe

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

Contributor:  
Contributor:  
Marilynn Raymond Vannucci
Added: Friday, September 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-3/4 c. flour
1-1/4 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
1/3 c. shortening or butter
1-1/2 c. sugar
3 eggs, beaten
1/4 c. oil
1 c. overripe bananas, mashed (2 or 3)
1 tsp. vanilla
3/4 c. nuts (pecans or walnuts), finely chopped (optional)

Directions:
Directions:
Mix together flour, baking powder, baking soda and salt. In another large bowl, beat shortening until creamy; add sugar gradually and continue beating until light and fluffy; then add eggs and beat well. Stir in oil. Add the flour mixture to the shortening mixture alternating with the mashed bananas and beat until smooth. Add vanilla and nuts and blend well.

Pour batter into a greased loaf pan and bake at
350 F. for 60-70 minutes. Check with toothpick for doneness.

Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
A great way to use those ripe bananas.....makes either 1 large loaf or several mini-loaves that you can keep in the freezer.

 

 

 

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