Thursday, June 16, 2016
Pennsylvania Grange Banana Nut Bread
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
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.