This recipe comes from Innkeeper Bonnie’s friend Evonne Freeman, and it was shared with her from her mother-in-law Marcella Freeman.
Banana Nut Bread
¾ cup butter, room temperature
¾ tsp. salt
1 ½ cups sugar
1 tsp. soda
½ cup buttermilk
1 ½ cups (heaping) mashed ripe bananas
2 tsp vanilla
2 cups flour
Opt. ½ cup chopped nuts
Directions: Cream butter and sugar together. Add eggs and mashed bananas. Mix well.
Add salt, soda, and vanilla. Mix well.
Alternate flour and buttermilk as you add to batter.
Fill loaf pans about ½ full.
Preheat oven to 325 degrees. Bake for about an hour. Start checking at about 45 minutes.
THIS RECIPE MAKES ABOUT 4 – 5 MINI FOIL LOAF PANS.