Aunt Ida Mae Parkers Daughter Ginas Banana Nut Bread Recipes

Steps:

• Preheat oven to 350°F.
• Mix shortening and sugar.
• Add eggs and beat well until creamed.
• Mix flour, baking soda, salt, and baking powder together.
• Alternate adding dry ingredients, mashed bananas, and walnuts until well mixed.
• Pour batter into well greased 9" x 5" loaf pan and bake 50 minutes.

Steps:

• Beat eggs & gradually add sugar. Beat till light & fluffy.
• Sift flour and baking powder and salt into a large bowl.
• Mix milk and water to egg mixture in a smaller bowl.
• Then slowly add the milk,water and egg mixture to the flour stirring well.
• Stir in butter and nuts.
• Pour into greased loaf baking pans. Bake in moderate oven at 350% for 55 minute.
• Cool overnight. May be frozen if desired.
• Great if made a few weeks in advance to allow flavours to mellow.
• Delicious spread with sweet butter.

Steps:

• Cream together the egg and sugar.
• Sift together the flour, salt and baking powder, and add alternately to the egg/butter mixture with the milk.
• The batter will be very stiff.
• Lastly, mix in the nuts and raisins.
• Preheat oven to 375°F.
• Place batter in two buttered loaf pans.
• Give pans a good thump to make sure batter has settled.
• Let stand twenty minutes before putting in the oven.
• Bake for about one hour, or until tester comes out clean and top is lightly browned.
• Cool on rack.
• Note: I generally use walnuts, but pecans would work also. My grandmother chopped her walnuts in a little metal hand - cranked chopper that fed the nuts into a glass jar. The nuts were relatively finely chopped, but still a textural presence in the bread.

Steps:

• Beat all wet ingredients and add dry ingredients. Be sure not to overmix.
• Great for Muffins or loaves.

Steps:

• Preheat oven to 350'.
• Grease one large loaf pan.
• Cream butter, gradually add sugar and blend.
• Add eggs, beat well.
• Mash bananas with a fork and add to the first mixture.
• Sift the flour with the salt and soda and add and stir well.
• Pour into greased pan.
• Bake at 350' for 50-60 minutes or until the pick comes out clean.

Steps:

• Cream shortening and sugar.
• Add unbeaten eggs.
• Beat well.
• Blend in well-mashed bananas.
• Add flour in which soda and salt have been sifted together.
• (Batter should be about the same consistency as a cake batter. If too stiff, add a small dash of milk. If too thin, add small amount of flour.) Stir in pecans.
• Pour into a greased and floured 5 x 9 inch loaf pan.
• Bake at 350* for about 50 minutes or until done.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

Steps:

• 1. Sift dry ingredients into a large bowl.
• 2. In a separate bowl, cream butter, white sugar and brown sugar. Add eggs, one at a time, mixing after each addition. Mix in mashed bananas and vanilla.
• 3. Mix dry ingredients into wet ingredients in 3 batches. Stir just until blended. Stir in nuts.
• 4. Pour into 2 greased and floured 9 X5 inch loaf pans. Top with cinnamon-sugar mixture. (optional)
• 5. Bake at 350 degrees for 55-60 minutes or until a knife inserted into the middle comes out clean.
• 6. Cool loaves in pans on wire rack for 5-10 minutes. Turn out onto a cooling rack; cool completely. Wrap in aluminum foil when cool.
• 7. Refrigerate the loaves for 2 hours or more before serving.