Sunday, January 31, 2010

Great Way to Start Anyday

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.


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.


  1. This looks and sounds absolutely delicious! I have saved the recipe to give it a try sometime.

  2. I 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