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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Paula Deen's Kitchen Classics. A bit different from her other banana bread as it includes buttermilk. Ingredients:
1/2 cup crisco shortening |
2 cups sugar |
2 cups all-purpose flour |
1 teaspoon salt |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 eggs, beaten |
3 bananas, mashed |
1/3 cup buttermilk |
1/2 cup chopped walnuts or 1/2 cup pecans |
Directions:
1. Preheat oven to 350°F.
2. Cream shortening and sugar. Sift together flour, salt, baking powder and baking soda and add to creamed mixture. Add remaining ingredients; mix well.
3. Pour into 2 well-greased loaf pans. Bake for 55 to 60 minutes.
4. Note: Paula's original recipe indicated that it made one loaf and cooked for 40-45 minutes. It WILL NOT fit in 1 loaf pan and it definitely takes more than her stated time to cook.
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