In 1986, Aunt Bessie said that this recipe was given to her by an old friend who was 90 years old and it was her mother's! That makes this recipe well over 150 years old. It's good. I can remember going over to Aunt Bessie's house on Sundays when I was a little girl. Her banana bread will always be a part of those memories.
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Makes 2 medium-sized loaves.
Ingredients 2 cups sugar (original calls for 3 - if you have a sweet-tooth) 2 cups mashed bananas 1 teaspoon salt 1 teaspoon cloves 2 teaspoons baking soda 3 cups all-purpose flour 1 cup pecans, chopped 1 cup butter 4 eggs, slightly beaten 1 teaspoon allspice (optional - I never have it!) 1 teaspoon cinnamon 6 tablespoons buttermilk 2 teaspoons vanilla extract |
Steps
- Cream butter and sugar, add eggs.
- In a separate bowl, whisk or sift together all spices, salt, and flour.
- In a cup, dissolve baking soda in milk; add milk and flour mixtures alternately to batter.
- Stir in mashed bananas, nuts, and vanilla.
- Bake at 350° F until done in greased and floured loaf pans. (Check after about 45 to 50 minutes.) This is a very large amount of batter. I use two medium size loaf pans.
