From Grandma’s Country Kitchen — Banana Bread

I have not made this recipe. To be honest, I can’t stand bananas! I know. I know. They are good for me but no thanks! 🙂


1 1/4 cups sugar

1/2 cup margarine or butter, softened

2 eggs

1 1/2 cups mashed ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups Gold Medal all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

HEAT oven to 350 degrees

Grease bottom only of loaf pan 9x5x3″

MIX sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pan.

BAKE about 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.

MAKES 1 loaf

HIGH ALTITUDE DIRECTIONS (3500 to 6500 feet) Heat oven to 375 degrees. Grease bottoms of 2 loaf pans. 9x5x3″

Increase flour 2 3/4 cups. Bake 50 to 55 minutes.


Laurie Jackson


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s