BANANA-NUT BREAD

Donna Brown

Preheat oven to 350 degrees.

Use 9½ x 5¼ x 2¾ inch metal loaf pan. Cut waxed paper to fit bottom of pan. Be sure it lies flat and does not wrinkle at sides. Grease top of paper and place in pan. Do not grease sides of pan.


2 cups sifted all-purpose flour
½ cup chopped nuts
2 cups ripe bananas, mashed
1 tsp soda
½ cup hydrogenated shortening
2 eggs
1 tsp salt
¾ cup sugar

Sift flour, then measure. Add soda and salt to flour and sift together.

Mix nuts into flour. Set aside.

Stir room-temperature shortening to soften. Add sugar gradually and cream together thoroughly.

Beat eggs with hand rotary beater until foamy. Add eggs and bananas to shortening and sugar mixture and blend.

Add flour in 3 additions. Mix after each addition until blended.

Pour batter into prepared loaf pan. Bake in 350 degree oven for about 1 hour and 10 minutes.

Remove from oven. Immediately loosen bread from pan by running a thin spatula around the edges. Turn bread onto wire rack to cool and immediately lift off waxed paper.

Cover tightly or wrap the cooled bread to prevent drying. Print Recipe