"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Bread Recipe

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This recipe for Banana Bread, by , is from The Pamunkey Jr. Woman's Club Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beverly McDougle
Added: Thursday, October 30, 2008


2 1/2 cups Flour
1 tbs. Cinnamon
1 1/2 cups Sugar
cups Shortening
1 1/2 tsp. Baking powder
1 cup Mashed banana
1 tsp. Baking soda
2/3 cups Buttermilk
1 tsp. Salt
2 Eggs
tsp. Nutmeg
1 tsp. Vanilla

Combine first 7 ingredients; add shortening and banana beat until combined.
Add buttermilk, eggs, and vanilla beat 2 minutes. Turn batter into 2 greased and floured loaf pans. Bake at 350 degrees for 20 30 minutes test for doneness. Cool 10 minutes on wire rack. Remove from pans and cool completely.




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