GED 2002 Teachers' Handbook of Lesson PlansActivity Title - "Cooking for the Hordes"
*** Jane Farley's "Family Tradition" Banana-Nut Bread ***
Directions In large bowl cream sugar and margarine. Then, add eggs and beat hard. In a small bowl mix salt and cake flour. In measuring cup dissolve baking soda in buttermilk (or sour milk). On low mixer speed alternate adding flour and milk mixtures to the ingredients in the original bowl. Mash bananas and add slowly. Add vanilla and mix thoroughly. Stir in the chopped pecans (or walnuts). Grease or spray a Bundt pan, tube pan, or 2 regular-size loaf pans. Pour the mixture into prepared pan(s). Bake at 325 degrees for 1 ¼ - 1 ½ hrs. or until inserted toothpick comes out clean. Let cool for 10 - 15 min. before removing from pan(s). Finish cooling on cake rack. Banana-nut bread freezes very well in zip-lock plastic bags. If desired, it can be topped with a powdered sugar-mashed banana glaze or sprinkled with sifted powdered sugar only. Note * If you do not have buttermilk, you can make sour milk by adding a heaping
½ tablespoon of lemon juice or vinegar to whole milk. Next | Table of Contents | Previous
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