I love this recipe and don’t make it enough.
1/4 cup margarine or butter, softened
1/4 cup sugar
1 egg
2/3 cup mashed bananas (I use as many as possible as I always keep some in the freezer)
3 tablespoons buttermilk or sour milk (I never have buttermilk and fake it with lemon juice per Google)
2 cups all-purpose flour (I use whatever I have)
1/2 teaspoon baking power
1/2 teaspoon soda
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts (I usually use LOTS of walnuts)
Heat over to 350 degrees. Line a greased 9x5x3 inch loaf pan with 2 thicknesses of brown paper; grease paper well. (I never do this- just grease the pan) Mix margarine and sugar; throughly beat in egg. Stir in banana with buttermilk. Sift flour, baking power, soda and salt together. Stir into banana mixture. Add nuts. Batter will be thick. Pour into prepared pan, bake about 1 hour. Let stand in pan to cool about 5 minutes, Remove from pan; peel off paper. Cool completely on wire rack; store in aluminum foil or a plastic bag.
Makes 1 loaf
Note with recipe: This recipe was given to me by a marvelously generous elderly lady in San Francisco, who during WW II, opened her home to servicemen, wives or anyone needing a place to stay. She was an exceptionally good cook. Served with hot tea and cream cheese over a friendly table makes this bread special.
Ruth Ann Tanner, Hamilton County (Cicero)
From: A Taste of Indiana Our Hoosier Heritage
American Cancer Society, Indiana Division, Inc.
4755 Kingsway Dr., Suite 100, Indianapolis, IN 46202
I’m not sure if this address is current as I’ve had this book for years. It was a gift from my Mom. I have made this recipe many times and it’s better overtime I make it. The more nuts you put in the better. Great for breakfast!
Weir Talk 