Ingredients for Pennsylvania Grange Banana Nut Bread Grange 1751
- White Sugar
- 1 cup (2 sticks) softened butter
- 2 large eggs
- 1 ½ cups mashed ripe bananas
- Unbleached Flour
- 1 cup buttermilk
- Baking Soda
- Baking Powder
- 1 teaspoon vanilla extract
- Pecan Pieces
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How to Make Pennsylvania Grange Banana Nut Bread Grange 1751
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- Cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 ½ cups mashed ripe bananas and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Fold in 1 cup chopped walnuts or pecans.
- Divide batter evenly between the prepared loaf pans.
- Bake for 45-50 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- Slice and serve. Store tightly wrapped at room temperature for freshness or freeze for longer storage. Enjoy toasted!
- Delicious toasted!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
111g
Fat
15g
Carbs
14g
