Don't you love the way any nut bread makes the house smell? I've just enjoyed a couple of slices, fresh from the oven and am now enjoying my morning latte and the aroma drifting from my kitchen.
YUM.
1/2 c. Crisco
1 c. sugar (I used Splenda)2 c. all-purp flour
1 t. salt
2 t. baking powder
1/2 t. baking soda
2 eggs, beaten
3 very ripe bananas, mashed
1/3 c. buttermilk
1/2 c. chopped walnuts or pecans
(if you don't have buttermilk, add 1 t. of vinegar to 1/3 c. milk, shake and let sit 5 minutes.)
Cream shortening and sugar together. Sift together dry ingredients. Add dry ingredients to creamed mixture. Add remaining ingredients; mix well. Pour into a well greased loaf pan or 6 mini-loaf pans. Bake 40-45 minutes for one loaf, 25-27 minutes for mini-loaves.
The batch made up very quickly. In fact, I made twelve mini-loaves in 1 1/2 hours, including baking time. Not bad at all. Some to eat, some to share and some to freeze.
I like mine with a little pat of butter, but a friend suggests a cream cheese spread with mini chocolate chips for banana nut bread and says it's better than 'you-know-what'. With butter or chocolate, either way, it's
Oh so good.
This looks and sounds absolutely delicious! I have saved the recipe to give it a try sometime.
ReplyDeleteI sometimes bake mine with choc. chips in the bread. Have some ripe bananas, hmmmmmmm, guess you know what I'll be doing this afternoon. Thanks! Cin
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