Tuesday, October 4, 2011


Oh geez....my house smells divine. Before I put all the baking stuff away from last week's kitchen marathon, I decided to bake a little more. Might as well use up the three bananas that were in the advanced stage of "speckled-ness" this morning.

This recipe is one adapted from an old church cookbook. The original recipe involved sifting and adding baking powder and salt and sifting again. I'm not sure anybody does that anymore. Not often anyway. The recipe was submitted to the church cookbook from our neighbor, Zonie, who passed on years ago. Love those old names. And I love that every time I bake this bread, I think about her.

Banana Nut Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups self-rising flour
3 ripe bananas, mashed
1/2 cup chopped pecans

Preheat oven to 325 degrees.

Cream butter and sugar. Add eggs and beat. Alternately add flour and bananas (start and end with the flour.) Stir in nuts. Pour into greased 9-inch loaf pan.

Bake at 325 degrees for 1 hour. Remove from pan and cool on a rack. Wrap in foil and let the loaf "ripen" for a day before slicing. (Have no clue why this makes it better, but trust me, it does. It is much more moist.)

This can also be baked in three 5-inch baking pans, to make small gifts. Reduce baking time to about 45-50 minutes.


  1. I'm reaching the advanced stage of "speckledness" myself! I bet Zonie sifted and wore a slip. Probably had half a roll of mint LifeSavers in her purse, too.

  2. Hmmmm...I simply cannot pass up banana nut bread recipes. It's like I collect them. This one's in the queue for the weekend, thanks!

  3. Hey! I made your banana nut bread today for a mutual friend who is downsizing! I can't wait to tell her where I got the recipe! Thanks Donna L

    1. Thanks, Donna. Hope she likes it! We do, although now I skip the nuts. The original recipe came from the old Bramlett Methodist Church cookbook.


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