It seems as though fall is bread baking time. My mom was famous for a scrumptious pumpkin bread recipe, and I’ve continued making it for family and friends. When I said “family”, I didn’t realize that my main man was eating it, but didn’t really like pumpkin bread. For like 10 years. Apparently he’s a banana bread fan. So, I’m sharing both with you today. I’ve tried some NASTY banana bread recipes, but finally found a good one that I’ve hung on to. The only thing about making banana bread is the little gnats that appear when you buy bananas. I cured this problem by leaving them in the plastic grocery bag that I brought them home in.
Hope you enjoy, and have fun getting ready for the holidays. AND, don’t forget those who are serving or who have served our country!
Cream until fluffy: 1/2 cup margarine & 1 cup sugar. Add 2 eggs and mix well.
Add: 3 bananas, 1 tsp vanilla, and either chopped walnuts or pecans.
Sift together and add to the above just until blended:
2 cups flour, sifted
1 tsp soda
1/4 tsp salt
Pour into greased and wax paper lined loaf pan(s) – depending on size of pan. Bake 1 hour at 350 degrees
Grease and flour loaf pans, and preheat oven to 350 degrees
3 cups sugar
1 cup vegetable oil
1 can pumpkin
2/3 cup water
1 tsp each cinnamon & nutmeg
1/4 tsp salt
3 1/3 cup flour
2 tsp soda