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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Banana Nut Bread by Alice Ghiselin Recipe

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This recipe for Banana Nut Bread by Alice Ghiselin is from Passing on Treasured Recipes - The Best from the Past and the Present, 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:  
Oil & flour (Baker's Joy) two - 9 x 5 loaf pans

I c butter, room temp
3 c sugar
Juice of 1/2 Lemon
4 eggs, room temp
1 tsp. baking soda
1/2 c. buttermilk
4 c. flour
1 c. chopped pecans
5 medium ripe bananas, mashed
2 tsp. Vanilla


Butter Frosting
1/4 c butter
1 1/2 c powdered sugar
1 tsp vanilla
milk
Directions:
Directions:
Cream butter. Add sugar & lemon juice.
Add eggs, one at a time, beating well after each.
Mix baking soda and buttermilk together and add to mixture.
Mix in flour, nuts, bananas & vanilla.

Bake 1 hour 20 min - 1 hour 30 min at 350º. After loaves have cooled then top with Butter Cream Frosting.

Cream 1/4 c butter with 1 1/2 c powdered sugar. Add 1 tsp. vanilla & several tbsp milk. Drizzle over the top of the bread.
Personal Notes:
Personal Notes:
Alice Ghiselin was John Ghiselin's mother who loved to play bridge and enjoyed entertaining her bridge friends and cooking.

 

 

 

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