Friday, January 9, 2015

Banana Nut Bread ~ One Slice at a Time

Cousin Kay Cox says "Jackie Orsag was my neighbor in Waco for 20 years, and she never failed to bring us a loaf of this banana bread every time she baked it. Take my word for it, it is the best you will ever put in your mouth!"
My family has chosen to place this recipe in our Family Cookbook, One Slice at a Time. We all love this Banana Nut Bread!

Banana Nut Bread
from my Daughter 
And Son-in-Law's Kitchen
in North Carolina
Christmas 2014

  • 1 1/5 cups sugar
  • 1/5 cup vegetable oil
  • 2 eggs
  • 1 1/5 teaspoons vanilla
  • 1/5 cup buttermilk
  • 1 teaspoon baking soda
  • 4 ripe bananas, mashed
  • 2 cups plain flour
  • 1/5 cup chopped pecans
Mix all ingredients well. Pour into greased and floured loaf pans. Bake at 300 degrees for 1 1/5 hours or until toothpick comes out clean. This recipe will make 4 small loaves or 2 regular size loaves.

IMPORTANT:Take loaf out of pan. Place on a rack to cool. Take a stick of butter and rub over sides, top and bottom while still hot ~ keeps bread rich and moist.

   Banana Nut Bread
from my Son 
And Daughter-in-Law's Kitchen in Alabama
Christmas 2014

Photographs on this Post
Photographs taken by and belonging to Gail Shubert Blalock and David C. Shubert, December, 2014; digital format used.

Copyright 2015: Judith Richards Shubert



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When you arise in the morning, give thanks for the morning light, for your life and strength. Give thanks for your food, and the joy of living. If you see no reason for giving thanks, the fault lies with yourself.

--Chief Tecumseh

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All posts on this blog Copyright 2015 by Judy Shubert