"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

Fiesta Banana Nut Bread Recipe

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This recipe for Fiesta Banana Nut Bread, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Marlowe
Added: Friday, October 6, 2006


1/2 c. shortening (softened)
2 c. flour
1 tsp. soda
3/4 tsp. salt
1 tsp. baking powder
1 1/3 c. white sugar
1/2 c. sour milk (sour with vinegar if desired)
1 tsp. vanilla
3 smashed bananas
2 eggs unbeaten
1/2 c. chopped nuts

Stir shortening to soften. Measure dry ingredients in a sifter and add to shortening. Add milk, vanilla, and mashed bananas and mix until all is dampened. Beat for 2 minutes then add eggs, and nuts. Beat for 1 minute longer. Turn into greased and floured bread tins (two). Bake at 375 for 35-40 minutes. If bread is still doughy and the tops of the bread are getting browned, lightly place foil over top of bread. Cool bread in pans for 5 minutes before turning out on counter/wire racks.




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