Banana Nut Bread
by Bertie Shannon (Autumn’s Mama)
about 2 dozen muffins or 2 loaves
3 or 4 Bananas (depending on size)
1/2 cup Shortening
1 1/2 tsp Salt
1 tsp Cinnamon (optional)
1/2 cup pecans or walnuts (optional)
10 Tbsp Buttermilk (about 2/3 cup)
1 tsp Baking Soda
2 cups Sugar
3 cups Flour
– Mash bananas. Add milk and soda. (Tip: If you don’t have butter milk, you can make it by adding a small amount of vinegar to regular milk. I usually have 2% milk, so for this recipe I use a little less than 2/3 cup of milk and approximately 1 tsp of vinegar.)
– Add remaining ingredients (except the nuts) and mix well. Add nuts last. (Nuts and cinnamon are optional depending on your taste.)
– Scoop batter into ungreased baking dishes, around 2/3 full for both muffin cups and loaf pans.
– Bake at 350 degrees. For muffins, bake for 20 minutes. For loaves, bake 1 hour. Test by sticking a toothpick in the center. They are done when the toothpick comes out clean and they are golden brown.