is to make banana bread. After searching a while for a good recipe, I decided the best place to look would be in one of the many church cookbooks in my cabinet. And wouldn't you know it, the one I settled on was in a cookbook from my own church. The back is missing, the spiral binding is split and broken, and like many other church-sponsored cookbooks contains offerings from some of the best cooks ever.
This recipe was submitted by a dear friend who also happens to have been my junior high school home economics teacher many ... well, a few years ago. Although I'm not a big fan of bananas, I do love banana bread and was pretty sure this would be a good one. I was not disappointed.
Banana Nut Bread
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, beaten well
2 cups all purpose flour
1 teaspoon baking soda
pinch of salt
3 ripe bananas, mashed
1 cup chopped pecans
Cream butter and sugar on medium speed until fluffy; add eggs. Sift flour, baking soda and salt together then gradually add to butter mixture. Mix in mashed bananas until well blended. Stir in pecans. Spread batter into a greased and floured 9 x 5-inch loaf pan. Bake at 325 degrees for 50 minutes. Let cool in pan for about 5 minutes. Loosen sides and turn out onto wire rack to finish cooling.
Thank you "Annie Ruth" for a really quick, moist, delicious banana bread!