banana nut loaf cake

The Finished Piece ~ Banana Nut Loaf CakeFresh From The Family Archives!

My cousin Julie revved-up her scanner and shot me some recipes from her San Antonio kitchen last week. This tasty banana nut loaf cake recipe was one of them… and hailed from Delores’ kitchen (her handwriting is shown on the recipe below).

Julie’s mom “Delores” was Mom’s sister… and “magically,” the Kiker family always referred to her as “Sister”… and her husband, “Uncle Bill.”

Julie said: “This is another recipe I thought my Mom got from your Mom. She made it several times and then taught Jeannette how to make it. Jeannette made it probably a zillion times for her! My father just loved that banana bread ~ or at least my Mother thought he did!”

Let’s Go Bananas!

the cast of ingredients for banana nut loaf cake


i. ingredients

½ cup | butter, softened (use Falfurrias butter per my Grandmother Nanny)
1½ cup | sugaralways sift your flour, folks!
2 | cage free eggs, beaten well
3 | bananas, mashed well
½ cup | nuts, finely ground (I like pecans)
½ teaspoon | baking soda
4 tablespoons | buttermilk
1½ cups | flour
1 teaspoon | baking powder
1 teaspoon | vanilla

ii. what to do

banana nut loaf cake : batter up

0. Soften your butter. See tip below!

1. Preheat oven to 350°F.

2. In a large bowl, mix the first five ingredients.

3. Dissolve the soda in the buttermilk; add to the first five ingredients.

4. Mix the flour with the baking powder; add to the ingredients along with the vanilla and mix well.
hero shot

5. Grease the bottom of a loaf pan (roughly 8.5″ x 4.5″ x 2.75″) then line the bottom of the pan with wax paper.

6. Pour batter into baking pan and bake at 350°F for 1 hour and 15 minutes.

Foodie Tips ~

 Ahhh, softening butter. I’m usually in the heat of the moment before I realize I need room temperature butter but it’s still in the fridge! If you’re short on time and can’t wait the 30-60 minutes for your butter to soften on the countertop, here are some helpful tips for how to accelerate things. I usually cut the butter into 1/2″ slices and set them near my preheating oven and usually in about 15 minutes things are ready to roll.

This recipe was surely a family favorite ~ the measurements for how to make *three loaves* is noted in the original recipe below (see the circles)!

Julie says this recipe is a good use for almost-bad bananas.

 You can also split this into two smaller loaves. I used foil pans that were 8″ x 3-7/8″ x 2.5″ and kept one and gave one as a gift.

Who’s Jeanette? Click here and learn more about Jeanette and her famous oatmeal cookies!

Delores' Original Banana Bread Recipe

A Scan Of Mom’s Original Banana Nut Loaf Cake Recipe (a.k.a Banana Bread)

 

Banana Bread Recipe 




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