"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Banana Nut Bread Recipe

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This recipe for Banana Nut Bread, by , is from The Russell 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!

Elizabeth Bellande


2 c. sifted flour
3/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 c. quick-cooking oats
1/3 c. (5 1/3 T.) butter
3/4 c. chopped nuts
1/2 c. milk
1/2 tsp. vanilla
1 egg
1 c. mashed, ripe bananas (about 3 medium)

Preheat oven to 350. Grease a 9x5x3" loaf pan. Into a large bowl, sift together flour, sugar, baking powder and salt. Stir in oats. With pastry blender, cut in butter until coarse crumbs form. Stir in nuts; set aside.

In a small bowl, mix milk, vanilla and egg until well blended. Stir in bananas until well blended. Add milk-banana mixture to dry ingredients; stir just until moistened. Pour into greased pans. Bake 1 hour 15 minutes, or until loaf is golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on rack.

Wrap in foil Let stand, overnight, in a cool, dry place before serving. Makes 1 loaf.

From Farm Journal's Homemade Breads




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