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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mema Odie's Banana Nut Bread Recipe

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This recipe for Mema Odie's Banana Nut Bread is from Bone Family Recipes, 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:  
˝ cup shorting
1 ˝ cup sugar
2 eggs
3 large ripe bananas
2 cups flour
1 tsp baking soda
˝ cup sour cream (or ˝ cup milk mixed with a little lemon juice)
1 tsp vanilla
1 cup pecans
Directions:
Directions:
Cream shorting and sugar together. Add eggs and bananas. Sift flour and baking soda together and add to mixture. Fold in sour cream, vanilla and pecans.

Loaf Pan - Bake at 325 degrees for 1 ˝ hours.
Cup cakes – Bake at 350 degrees for 1 ˝ hours.
 Makes 1 ˝ dozen cup cakes

If baking in Canning Jars –
Pour batter into greased, wide-mouth pint canning jars, filling them half full. Place on cookie sheet, not touching. Bake at 325 degrees about 45 minutes. When done, remove one jar at a time from the oven. Clean sealing edge, place lids on and screw cap on tight. As bread cools, the jar will seal and can be stored until ready to eat. If one doesn’t seal, it may be stored in freezer. Just allow to thaw before serving.
--It is important to remove one jar at a time from the oven, so it will seal immediately.
--Boil the lids and rings to sterilize them as the bread is cooking. Take them out of the water and wipe them off before putting them on the jars.
 Makes 4 to 5 pints
Personal Notes:
Personal Notes:
Another great recipe from Lisa's Mema Odie!

 

 

 

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