Tuesday, July 10, 2012

Number 2 Banana Nut Bread

It is still raining, and the water level in the new (old) pond is rising. Slowly, but surely.

A few animals are happy about that, I am sure. Yesterday we saw a black snake in the backyard enjoying slipping and sliding in the rain puddles. Out front we saw a momma deer with her young one skipping over the freshly bush hogged grass. These animals keep our Flip flipping! Great name for this little guy, Hub!

In the meantime, there are four bananas that are waiting to be eaten. If we wait too long, they will end up in one of these bread recipes.

Banana Nut Bread (Memaw's)

2 1/2 cup flour
1 2/3 cup sugar
1 1/4 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
1 1/2 cup mashed banana
2 eggs
1 cup pecans

Sift flour, sugar, baking powder, soda, and salt together in a large mixing bowl.
Add shortening, 1/3 cup buttermilk, and the mashed bananas. Beat at medium speed for 2 minutes.
Add the other 1/3 cup buttermilk and eggs, beating until well combined.
Fold in pecans. Pour batter into 2 greased and floured 9 inch round cake pans.
Bake at 350 degrees F for 40 minutes.
Remove from pans and cool. Ice cooled cakes with Banana Icing.

Banana Icing

1/4 cup butter
1/4 cup mashed bananas
1 pound box powdered sugar
1 to 2 tablespoons lemon juice

Mix butter and bananas in mixing bowl. Gradually add powdered sugar. Mixing well. If icing is too stiff, lemon juice may be added to achieve spreading consistency. Spread onto cake or bread.

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