Old Grange Cookbook Food
PENNSYLVANIA GRANGE BANANA NUT BREAD - GRANGE # 1751
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.
Provided by Lyn Renee
Categories Quick Breads
Time 1h10m
Yield 2 9x5 loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugar and shortening.
- Add eggs one at a time and then add the mashed bananas and vanilla.
- Add dry ingredients alternately with the buttermilk and chopped nuts.
- 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.
- Cool for 10 min., then remove from pans.
- Slice when cold.
- Keeps moist when tightly wrapped.
- Freezes well.
- Delicious toasted!
Nutrition Facts : Calories 307.1, Fat 13.3, SaturatedFat 3.1, Cholesterol 28.5, Sodium 149.2, Carbohydrate 44.4, Fiber 1.2, Sugar 28, Protein 3.8
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