Safety Recipe of the Week: Pauline’s Banana Nut Bread

Article provided by: Melanie Taylor

It’s about that time of year I start thinking about making quick bread. With fall in full gear and the holidays around the corner, I started looking for my Grandmas recipe for Banana Nut Bread. I ran across a cookbook I now own, that belonged to my Aunt Mary. She had several paperclips marking pages, so I started to thumb through them. The cookbook was created by Rose Naftalin of Roses restaurant located in Portland, where Mary was the controller until her retirement. I turned the next page to see “Holiday Fruit Cake” – EGAD! She kept detailed notes, grocery receipts, and lists to whom she lovingly gave her Holiday Fruit Cake since 1976. I thought it was sweet, funny and brought back a flood of memories (see picture). To this day I am not a fan of fruitcake… BUT my Grandmas Banana Nut Bread is amazing and I share her recipe below. Enjoy!

Pauline’s Banana Nut Bread

1/3 C. Shortening
½ C. Sugar
2 Eggs
1 ¾ C. Flour (pre-sifted)
1 tsp. Baking powder
½ tsp. Soda
½ tsp. Salt
1 C. Mashed pipe bananas
½ C. Chopped walnuts

1. Cream together shortening and sugar, add eggs and beat well.
2. Sift together dry ingredients
3. Add to creamed mixture – alternately with banana, blend well after each addition.
4. Stir in nuts and pour into a well-greased 9 ½ X 5 X 3” loaf pan.
5. Bake at 350 degrees for 40-45 minutes
6. Remove from the pan – cool on a rack

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