“Whenever I buy bananas, I always end up with one or two that end up a little too ripe for my taste. When that happens, I either freeze the mashed ripe banana for later or make fresh banana nut bread.” – April Ferre
“Best made with fully-ripened, discolored bananas. It’s best on the second day, after the flavors have been allowed to blend.” – Calla Ferre
“My mother would make this, among other nut breads and such, for afternoon tea.” – Jean Hansen
Banana Nut Bread
- 2/3 Cup Sugar
- 1/3 Cup Shortening Soft
- 2 Eggs
- 3 Tablespoons Sour Milk
- 1 Cup Bananas Mashed
- 2 Cups Flour Sifted
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Nuts Chopped
- Mix together sugar, shortening and eggs. Stir in milk and bananas.
- Sift together and stir in flour, baking powder, baking soda, and salt. Blend in nuts.
- Pour into well greased 9x5x3-inch pan and let stand for 20 minutes.
- Bake at 350 degrees for 50 to 60 minutes until tests done.
Early 1900s Recipe – Calla Stacker