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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Banana Bread Recipe

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This recipe for Banana Bread is from The Centennial Hockey Team Cooks, 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:  
3/4 c. shortening (preferably Crisco)
1 3/4 c. sugar
1/2 tsp. vanilla (real vanilla - not imitation)
3 eggs, beaten
3 bananas, mashed (need to be the larger bananas and brown-ripe)
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 c. buttermilk (preferably Purity)
1 c. nuts (optional)
Directions:
Directions:
Lightly grease two glass loaf pans. (I spray with Pam and wipe out excess with a paper towel.

Preheat oven to 350 degrees.

Cream shortening and sugar; add vanilla and beaten eggs. Stir the baking soda into the buttermilk. Combine all the rest of the dry ingredients by using a large fork to make sure that the ingredients are "sifted" together well. Add the flour mixture and the buttermilk mixture alternately to the sugar/egg mixture. Add bananas (and nuts if wanted) and mix well. Pour mixture evenly into 2 greased loaf pans. Bake at 350 degrees for 45 minutes to 1 hour. The bread is done when you can insert a cake tester into the middle and it comes out clean.

 

 

 

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