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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

MOM'S BANANA NUT BREAD Recipe

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This recipe for MOM'S BANANA NUT BREAD is from The Matagorda Historical Society Cookbook , 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:  
3 to 4 Mashed ripe bananas
2 Cups Flour
1 tsp. Baking Soda
¼ tsp. Salt
½ Cup Butter
1 Cup Sugar
2 Eggs
3 Tbsp. Buttermilk
1 tsp. Vanilla
2 Cups Chopped Pecans
Directions:
Directions:
Preheat oven to 350º F. In large mixing bowl sift together flour, baking soda and salt. Set aside. In a medium mixing bowl, cream sugar and butter until light and fluffy. Add eggs and beat well. Add bananas, buttermilk and vanilla. Fold banana mixture until dry ingredients are moistened. Stir in nuts. Pour into greased loaf pan Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf pan and remove from pan. Place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

 

 

 

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