Vintage-BH&G Bread Recipes a Favorite!

This has been a staple in my home since the early1970's when I first acquired this cookbook full of Bread recipies of all kinds, quick breads, muffins, pancakes, waffles plus many many more. I can't resist all the breads I can do with ingredients you already have in your home. I cherish this Vintage Book for it's simplicity and charm. I always have a banana ot two that has gone soft so here, I made a simple Banana Nut Bread but added 1/2 cup of sour cream to make it lighter. (Recipie Below) I hope you enjoy making this all time favorite!

INGREDIENTS:

1/3 Cup Shortening (I used butter)

2/3 Cup Sugar

2 Large Eggs

1 3/4 Cups All-Purpose Flour

1 1/4 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

3/4 Teaspoon Salt

3 Medium Extra Ripe Bananas

1/4 Cup Chopped Walnuts

½ Cup Sour Cream (My addition)

In mixing bowl stir together flour, baking powder, salt and baking soda, set aside. In mixer bowl cream sugar and shortening with electric mixer until light, scraping sides of the bowl aften. Add eggs, one at a time, and the milk, beating till smooth and fluffy after each addition. At this point I added the sour cream. Add flour mixture and mashed bananas alternately to creamed mixture, beating till smooth after each addition. Gently fold in the chopped walnuts if desired. Turn batter into lightly greased 8x4x2 loaf pan and bake at 350 for 60 to 65 minutes. I always check because different ovens bake differently. Insert a toothpick near center if it comes out clean..its done! Cool in pan 10 minutes then remove to a wire rack. Makes 1 loaf.