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Ruth's Banana Bread Recipe

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This recipe for Ruth's Banana Bread is from The Licking Family Cookbook Project, 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:  
½ C shortening
1½ tbsp buttermilk
1½ tsp baking powder
1 C sugar
1 tsp lemon juice
2 eggs
1 C banana pulp
2 C flour
½ tsp soda
¼ tsp salt
½ C chopped nuts
Directions:
Directions:
Preheat oven to 350º. Spray or grease pan (may use loaf pan, soup cans, coffee cans, be sure to remove paper labels from cans before putting them in the oven.)

Cream shortening and sugar; add eggs and beat well. Add banana pulp, lemon juice and buttermilk. Add dry ingredients (flour, baking powder, salt and soda). Put nuts on top.

If you want to store bread or freeze, it is a good idea to use coffee cans. Fill cans no more the ⅔ full and bake until toothpick comes out clean. Cool in can at least 10 minutes. Remove bread, wash and dry can well and when bread is cooled put back in can. You can put the lid back on the store in the freezer.

If you bake in small soup cans, the sliced bread is the right size for sandwiches using cream cheese in between two think slices. Great on a cookie plate

 

 

 

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