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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 12-08-2005, 06:33 AM   #1
BigO
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Grandma Workman's Banana-nut bread

All this talk about bagels, aand I'm sitting here enjoying a couple of slices of this stuff. Hardly a better breakfast, IMO...and easy as sin to make.

Cream together:
1 stick unsalted butter, with
1C sugar

Beat into the mixture:
2 eggs
3 ripe bananas (good way to use the ones that get too ripe...peel 'em and freeze 'em until you're ready to make a batch)
1 t vanilla extract

Add to the mixture:
1 3/4 C. flour
1 t baking powder

Optional:
1/2 C walnuts or pecans

Bake at 350 degrees for approximately 1 hour or until a toothpick inserted into the center comes out clean.

Cool and serve. Yield one loaf. Doubles and freezes well.

I like a slice with a couple of pats of butter microwaved for 20 seconds to warm the bread and melt the butter


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Old 12-08-2005, 06:36 AM   #2
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You know, people, I'm really hungry. Cut this stuff out, okay?
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Old 12-08-2005, 06:44 AM   #3
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Re: Grandma Workman's Banana-nut bread

Quote:
Originally Posted by BigO
All this talk about bagels, aand I'm sitting here enjoying a couple of slices of this stuff. Hardly a better breakfast, IMO...and easy as sin to make.

Cream together:
1 stick unsalted butter, with
1C sugar

Beat into the mixture:
2 eggs
3 ripe bananas (good way to use the ones that get too ripe...peel 'em and freeze 'em until you're ready to make a batch)
1 t vanilla extract

Add to the mixture:
1 3/4 C. flour
1 t baking powder

Optional:
1/2 C walnuts or pecans

Bake at 350 degrees for approximately 1 hour or until a toothpick inserted into the center comes out clean.

Cool and serve. Yield one loaf. Doubles and freezes well.

I like a slice with a couple of pats of butter microwaved for 20 seconds to warm the bread and melt the butter


I like it toasted with butter.
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Old 12-08-2005, 07:03 AM   #4
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Mom always bakes BNB in enamel-lined pudding cans.

Fill them half way and when they are done, you have little individual loaves. (more tops, since that is the best part.)
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Old 12-08-2005, 07:47 AM   #5
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Damn, that's a wonderful idea.
Gotta keep this thread up top, it won't get out of the 40s tomorrow, may have to warm the house.
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Old 12-08-2005, 10:13 AM   #6
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You've had it several times, I think. I used to give them away pretty regularly.
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Old 12-08-2005, 10:56 AM   #7
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Only once or twice, I think.
No matter, it's in the oven right now. I substituted Splenda so the diabetics can eat it. I'll let ya'll know how it turns out.
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Old 02-21-2013, 05:15 PM   #8
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I never did let you know, did I?
I think it was good, I liked it, I know that.
About to make it again.
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Old 02-21-2013, 05:17 PM   #9
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Nothin like a 7 year lag, Tommy!
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Old 02-21-2013, 05:34 PM   #10
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I'm going to make this tomorrow! I still make your pumpkin bread every year, and if a holiday season goes by without me making at least a dozen loaves, it's a slow year.
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