 | | Directions |
- Preheat the oven to 350°F.
- Combine the first three ingredients in a large bowl and beat until smooth.
- Sour the milk by putting 1 tablespoon of vinegar in the milk and letting it stand a few minutes until it curdles; then stir in the milk and the mashed bananas.
- Combine the dry ingredients and stir into the banana mixture.
- Pour into a 9 x 5 greased and floured bread pan. Let the mixture rest in the pan for 20 minutes before baking.
- Bake 55-60 minutes or until a knife inserted into the center of the bread comes out clean.
- Remove the bread from the pan and cool completely.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: 9
Servings: 18
|  | | Ingredients | | - | | 2/3 cup sugar |
| - | | 1/3 cup shortening |
| - | | 2 eggs |
| - | | 3 tablespoons soured milk |
| - | | 1 tablespoon vinegar |
| - | | 1 cup mashed ripened banana (2 to 3) |
| - | | 2 cups flour, sifted |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon soda |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon vanilla (optional) |
| - | | 1/2 cup nuts, chopped (use your favorite, but pecans or walnuts work very well in this recipe) |
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