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I didn’t grow up with much food variety because my parents are picky eaters and my mom has the most sensitive stomach of anyone I know. So in other words I guess my siblings and I were food deprived. We never had fish, seafood, chinese…the list goes on. My mom had 20 (give or take) meals that she would make over and over again. Now mind you, she has mastered them beyond belief. Although we didn’t have a wide range of variety, the food was always sooo good! Most of these recipes were from what her older sister had made.
One recipe that usually graced our countertops growing up was Banana Nut Bread. My sister even used this recipe to enter a baking contest in 4-H when we were in elementary school…and she won 1st prize (but then again, who doesn’t win prize in 4-H?? –I won 1st prize for the dress
my mom I made). 🙂
So when we were “home” a few weeks ago it was only natural to make a batch of mom’s Banana Nut Bread!
2c All-Purpose flour
1 tsp baking soda
1 tsp Kraft “Calumet” Double Acting Baking Powder
½ tsp salt
1 stick margarine
1c ripe bananas (typically 3)
1c chopped walnuts
-Add all dry ingredients together in a large bowl – sift flour and sugar. Baking soda, baking powder, and salt
-cut in softened stick butter into flour mixture until it is mealy
-add chopped nuts to dry ingredients. Mix well by hand
-in a small bowl mash bananas with fork. Set aside
-in another small bowl beat with electric mixer eggs. Add bananas and stir by hand
-add egg and banana mixture to dryingredients. Mix well by hand
Three Bean Salad Cans ½ full
-bake at 350 for 40 minutes