Sliced banana nut bread, courtesy of www.cookingforengineers.com
One of our favorite quick breads recipes that has been in Tim’s family since the 1950’s. No one’s quite sure where it originated, but it is a beloved recipe. Enjoy!
Preheat oven to 325
Grease 2 small loaf pans
1 cup butter
2 cups sugar
2 cups flour (sifted)
2 cups mashed bananas (about 3 medium-large)*
2 eggs
1 cup chopped nuts
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/4 cup buttermilk
* If banana are really ripe, use less sugar.
Mix together and put into the 2 greased baking pans. Then wrap the outside of each baking pan in tin foil, leaving 1/4 – 1/2 lip of foil over the open top. This will help distribute heat for even baking, and the lip over the top saves the sides from burning. Bake at 325 for about an hour.
Remove from oven
Set on a heat proof surface and cover with a clean dish towel
Let cool for about an hour before removing pan
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