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Grandmas' Banana Bread
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A sweet bannanalicious bread

Emma and Jan

Serves/Makes:2 loaves

  • 1-1/4 cups (300 ml) sugar
  • 1/2 cup (125 ml) butter or stick margarine, softened
  • 2 large eggs
  • 1-1/2 cups (350 ml) mashed very ripe bananas (3 medium)
  • 1/2 cup (125 ml) buttermilk (I use powdered buttermilk)
  • 1 tsp (5 ml) vanilla
  • 2-1/2 cups (600 ml) all purpose flour
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) salt
  • 1 cup (225 ml) chopped nuts, if desired
  • Move oven rack to low position.
  • Heat oven to 350 degrees (175 C.).
  • Grease bottoms only of 2 loaf pans with shortening.
  • Mix sugar and butter in large bowl
  • Stir in eggs until well blended
  • Stir in bananas, buttermilk, and vanilla; beat until smooth.
  • Stir in flour, baking soda and salt just until moistened. Stir in nuts(optional).
  • Bake 1 hour or until toothpick placed in middle comes out clean.
  • Cool 10 minutes in pans on wire rack.
  • Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

Blueberry-Banana Bread: Stir 1 cup fresh or frozen blueberries into batter. (we used the nuts and the blueberries and it was real yummy!)

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