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Pennsylvania Grange Banana Nut Bread - Grange # 1751

Pennsylvania Grange Banana Nut Bread - Grange # 1751 created by Marg CaymanDesigns

This is a very old recipe from a very old and wonderful Grange Cookbook from some of the best cooks and bakers in Pennsylvania. My Grandmother was a fantastic baker, but I like this recipe even more than hers----sorry Grandma... The buttermilk adds such richness. My family loves this toasted for breakfast.

Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Cream sugar and shortening.
  • Add eggs one at a time and then add the mashed bananas and vanilla.
  • Add dry ingredients alternately with the buttermilk and chopped nuts.
  • Put batter in 2 greased and floured 9x5 inch loaf pans and bake at 350 degrees for 45 - 50 min., or until a wooden toothpick comes out clean when inserted.
  • Cool for 10 min., then remove from pans.
  • Slice when cold.
  • Keeps moist when tightly wrapped.
  • Freezes well.
  • Delicious toasted!
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RECIPE MADE WITH LOVE BY

@Lyn Renee
Contributor
@Lyn Renee
Contributor
"This is a very old recipe from a very old and wonderful Grange Cookbook from some of the best cooks and bakers in Pennsylvania. My Grandmother was a fantastic baker, but I like this recipe even more than hers----sorry Grandma... The buttermilk adds such richness. My family loves this toasted for breakfast."
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  1. Marg CaymanDesigns
    Pennsylvania Grange Banana Nut Bread - Grange # 1751 Created by Marg CaymanDesigns
    Reply
  2. Marg CaymanDesigns
    Moist and flavorful banana bread. My dad wanted me to make one that was "like his mother used to make." I decided to go with this recipe since it used shortening, which was a more common ingredient in such breads in the 30's & 40's. He was thrilled with the results. I cut the sugar back to 2 cups and it was still a rather sweet bread. I think I could easily cut it back to 1 1/2 cups and it would still be tasty.
    Reply
  3. Marg CaymanDesigns
    Pennsylvania Grange Banana Nut Bread - Grange # 1751 Created by Marg CaymanDesigns
    Reply
  4. Lyn Renee
    This is a very old recipe from a very old and wonderful Grange Cookbook from some of the best cooks and bakers in Pennsylvania. My Grandmother was a fantastic baker, but I like this recipe even more than hers----sorry Grandma... The buttermilk adds such richness. My family loves this toasted for breakfast.
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