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“I found this in the newspaper, which said it was from "The Bon Appetit Cookbook". This recipe usually makes 2 loaves.”
1hr 15mins
2 loaves

Ingredients Nutrition


  1. Preheat oven to 350°F; butter and flour two 9x5x3-inch metal loaf pans.
  2. Sift flour, baking soda, and salt twice into medium bowl; set aside. Using electric mixer, beat sugar, shortening, and vanilla in large bowl until well blended.
  3. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture alternately with buttermilk, in 2 additions each.
  4. Stir in mashed bananas and nuts. Divide batter between prepared pans.
  5. Bake bread until tester inserted into center comes out clean, about 1 hour. Cool loaves completely in pans on rack.
  6. Wrap loaves tightly in aluminum foil. Store at room temperature at least 2 day and up to 3 days.

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