This is from my Grandma’s 1953 Betty Crocker cookbook. I use it a lot. The banana bread always comes out moist and delicious.
Servings: 1 loaf, or 3 small loavesPrep Time: About 15 min. not including rest time. Cook Time: 50 - 60 min.
2/3 c white sugar
1/3 c soft shortening
3 Tbsp sour milk or buttermilk
1 c mashed banana (2-3 med. bananas)
2 c all-purpose flour
1 teas. baking powder
1/2 teas. each baking soda & salt
1/2 c chopped nuts if desired.
Mix shortening, sugar, eggs together thoroughly.
Stir in buttermilk and mashed bananas.
Sift together and stir in dry ingredients.
Add nuts if desired. I sometimes just sprinkle some chopped nuts over the top before baking.
Pour into well greased 9x5x3″ loaf pan, or 3 small loaf pans. Let stand 20 min. before baking.(I don’t always do this)
Bake at 350* (325* for glass pan or smaller pans) for 50-60 min. till done, less time for smaller pans. Serve warm or cold.
Try spreading peanut butter on a slice…yum!
Can be frozen for a few months, well-wrapped.
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