Pennsylvania Grange Banana Nut Bread - Grange # 1751 |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is a very old recipe from a very old and wonderful Grange Cookbook from some of the best cooks and bakers in Pennsylvania. My Grandmother was a fantastic baker, but I like this recipe even more than hers-sorry Grandma... The buttermilk adds such richness. My family loves this toasted for breakfast. Ingredients:
2 1/2 cups white sugar |
1 cup shortening |
3 eggs |
1 1/2 cups mashed bananas |
3 cups unbleached flour |
1 1/4 cups buttermilk |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1 teaspoon vanilla |
1/2 cup pecan pieces or 1/2 cup walnut pieces |
Directions:
1. Cream sugar and shortening.
2. Add eggs one at a time and then add the mashed bananas and vanilla.
3. Add dry ingredients alternately with the buttermilk and chopped nuts.
4. Put batter in 2 greased and floured 9x5 inch loaf pans and bake at 350 degrees for 45 - 50 min., or until a wooden toothpick comes out clean when inserted.
5. Cool for 10 min., then remove from pans.
6. Slice when cold.
7. Keeps moist when tightly wrapped.
8. Freezes well.
9. Delicious toasted!
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