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Mom’s Banana Nut Bread

It’s that time of the year again: when the leaves start to change, all things plaid become a must, and the house is filled with smells from someone busy in the kitchen. Well I must be full on adulting these days because up until what seems like five minutes ago that person busy in the kitchen was my mom. But now that I am coming of age, and with the help of a new bundt pan I got from Sur le Table for $1.50 (!!!) I am filling my apartment with all the banana smells and sharing the recipe with you!

[A word to the wise: I left my butter out overnight and it was perfect for mixing. I have no idea if it’s an old wives tail or just a helpful word of advice I got from a bartender friend, but let the bananas go past ripe! Yes the peels were that sketchy brown color, but the mixed into the batter really nicely. Only pour the pan 3/4 of the way full, I got that tidbit from the pan’s wrapper and they were right, your bread will rise. And finally, the secret straight from my mother herself, add a little cinnamon to the pan when you are prepping it – for that special something only moms seem to know!]

 

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Careful when prepping your pan – only a light dusting of flour is needed! (Lesson learned)
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Cover too much flour with powdered sugar!

Ingredients 


  • 2 1/2 cups white sugar
  • 1 cup shortening
  • 3 eggs
  • 1 1/2 cups mashed bananas
  • 3 cups all purpose flour
  • 1 1/4 cups buttermilk
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts

 

Directions:


  1. Cream together shortening and sugar.
  2. Add eggs one at a time, beating well after each addition.
  3. Mix in bananas, buttermilk, and vanilla.
  4. Mix in flour, baking powder, and baking soda.
  5. Stir in nuts if desired.
  6. Pour batter into two greased 9 x 5 inch pans.
  7. Bake at 350 degrees F for 45-50 minutes. {Use a toothpick to test if the batter is cooked through, bake until no batter is on the toothpick.}

 

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Half Adulting…

 

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