Welcome to the beginning of the holiday season here at the Bennett house! I wish you could be sitting here in the kitchen, talking with me as I make this wonderful banana bread!
This has always been a holiday favorite in our family and a fond memory of my childhood. I can remember the excitement that rippled through the house when Mom would make the first batch of this luscious bread in early November. This was the unofficial beginning of the holiday season at our house—a tradition that has carried down through generations. I hope that you get a chance to try this, and perhaps share one of your family’s favorite recipes here on the blog!
This has always been a holiday favorite in our family and a fond memory of my childhood. I can remember the excitement that rippled through the house when Mom would make the first batch of this luscious bread in early November. This was the unofficial beginning of the holiday season at our house—a tradition that has carried down through generations. I hope that you get a chance to try this, and perhaps share one of your family’s favorite recipes here on the blog!
Aunt Barbara’s Banana Nut Bread
(I usually double this to make 2 loaves.)
Preheat oven to 350°.
Mix:
¼ cup soft shortening
¾ cup sugar
Beat in thoroughly:
1 egg
Stir in:
⅔ cup mashed bananas (about 2)
3 tablespoons buttermilk (or 3 tablespoons milk and 1 teaspoon vinegar)
In a separate bowl, sift together:
2 cups all-purpose flower
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Slowly mix ½ cup chopped pecans, 1 teaspoon vanilla extract, and flour mixture into sugar mixture. Beat well.
Pour batter into a greased 9" x 5" loaf pan.
Bake about 1 hour at 350°.
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