"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

Wilma Sowell's Banana Bread Recipe

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This recipe for Wilma Sowell's Banana Bread, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lucy Younger Ledbetter
Added: Monday, February 23, 2009


1 3/4 cups flour
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 cup butter, softened
2 large eggs
1 cup mashed ripe bananas, (three or four bananas)
2 teaspoons baking powder
3/4 teaspoon salt
2 Tablespoons milk
1 cup sugar
1/2 cup broken nuts (optional)

Cream butter, sugar, eggs, vanilla, milk and bananas. Add flour, baking soda, baking powder, and salt. Mix well. Add nuts. Bake in a loaf pan, greased with Crisco Flour and Oil Spray. Bake for 45 minutes at 350.




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