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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grandma Priest's (Margaret) Banana Nut Bread Recipe

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This recipe for Grandma Priest's (Margaret) Banana Nut Bread is from Family Favorites More to Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup butter (measurement usually found on butter wrapper)
1/2 cup sugar
2 eggs
1 3/4 cups sifted all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed until smooth banana (about 2 large, very ripe, fork works well)
1/2 cup chopped walnuts
Directions:
Directions:
Cream butter and sugar in large glass bowl.

In small bowl, beat eggs.

Stir together dry ingredients in another large glass bowl. (flour, baking powder,
baking soda, salt)

Add dry ingredients to creamed mixture, alternately with banana, blending well
after each addition. Try to use as little strokes as possible.

Stir in nuts.

Pour into greased loaf pan. (Butter sides and bottom.) A piece of parchment paper
on the bottom of the pan makes for easier removal after baked.

Bake at 350 degrees for 40-45 mins, or until toothpick comes out clean from
middle. Best to check at 40 mins. and return to oven if not done.

Cool in pan on cookie rack.

After bread cools, which may take 1hr plus, remove bread from pan and wrap in
plastic wrap. Store in pantry up to 3 days or refrigerate. May also cover cooled
bread in pan with foil to store. Either way, do not wrap bread until fully cooled
to avoid mold.

This bread is extra yummy served heated, with apple butter, pumpkin butter, or other spread!
Preparation Time:
Preparation Time:
20 mins. preparation, 40 -45 mins baking, 1 hour plus cooling

 

 

 

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