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Thursday, June 16, 2016

Pennsylvania Grange Banana Nut Bread

Serves: 20
Author: Lyn Renee - Grange # 1751

This is a very old recipe from a very old and wonderful Grange Cookbook from some of the best cooks and bakers in Pennsylvania. My Grandmother was a fantastic baker, but I like this recipe even more than hers----sorry Grandma... The buttermilk adds such richness. My family loves this toasted for breakfast.

Yield: 2 9x5 loaves


2 1/2 cups white sugar 
1 cup shortening 
3 eggs 
1 1/2 cup mashed banana 
3 cups unbleached flour 
1 1/4 cup buttermilk 
1 1/2 teaspoon baking soda 
1 1/2 teaspoon baking powder 
1 teaspoon vanilla 
1/2 cup pecan pieces or 1/2 cup walnut pieces


Cream sugar and shortening.

Add eggs one at a time and then add the mashed bananas and vanilla.

Add dry ingredients alternately with the buttermilk and chopped nuts.

Put batter in 2 greased and floured 9x5 inch loaf pans and bake at 350 degrees for 45 - 50 min., or until a wooden toothpick comes out clean when inserted.

Cool for 10 min., then remove from pans.

Slice when cold.

Keeps moist when tightly wrapped.

Freezes well.

Delicious toasted!


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