2/3 Cup Sugar 2 Cups Flour, Sifted 1/3 Cup Shortening, Soft 1 Teaspoon Baking Powder 2 Eggs 1/2 Teaspoon Baking Soda 3 Tablespoons Sour Milk 1/2 Teaspoon Salt 1 Cup Bananas, Mashed 1/2 Cup Nuts, Chopped
Mix together sugar, shortening and eggs. Stir in milk and bananas. Sift together and stir in flour, baking powder, baking soda, and salt. Blend in nuts. Pour into well greased 9x5x3 inch pan and let stand for 20 minutes. Bake at 350 degrees for 50-60 minutes until tests done.
Early 1900s Recipe - Calla Stacker
Calla Ferre - Santa Cruz County Fair: 1st Place (1985)
April Ferre - Santa Cruz County Fair: 1st Place (1998-1999) Honorable Mention (1997)
"Whenever I buy bananas, I always end up with one or two that end up a little too ripe for my taste. When that happens, I either freeze the mashed ripe banana for later or make fresh banana nut bread." - April Ferre
"Best made with fully-rippened, discolored bananas. It's best on the second day, after the flavors have been allowed to blend." - Calla Ferre
"My mother would make this, among other nut breads and such, for afternoon tea." - Jean Hansen
"Best made with fully-rippened, discolored bananas. It's best on the second day, after the flavors have been allowed to blend." - Calla Ferre
"My mother would make this, among other nut breads and such, for afternoon tea." - Jean Hansen
