Aunt Betty's Banana Bread

It's finally here.  I have it; the, "oh, so coveted," Banana Bread recipe!  I don't know that Aunt Betty remembers where she got this recipe...  When I got it from her, she transferred it from one 5" x 7" index card to another.  I got the new one.  Hers seemed ages old, tattered, and worn, but used often with love because everyone enjoyed it so much.  I remember her bringing this stuff for family get-togethers at Christmas or Thanksgiving or whenever else it was convenient.

I remember the first time I ever had it.  Grandmother used to make a huge fruit cake every Christmas.  Now, I've been told that if one likes fruit cake, it was delicious!  Problem is, I don't like fruit cake.  I thought the banana bread looked, at least fundamentally, an awful lot like fruit cake, so I gave it the ole "I don't like it" routine  As Mom was apt to do, I got the "Have you ever tried it?  How do you know you don't like it?  Just try it." speech in return.  Well, I tried it.  I loved it.  It's moist and the banana flavor comes through with flying colors, all without being too sweet.  It really is delicious.

And so, without further ado...

Ingredients 1/2 cup butter 1 cup sugar 2 eggs well beaten 2 cups flour 1 tsp. salt 1 tsp. baking powder 1/2 tsp. baking soda 2 Tbs. butter milk 1 1/2 cups banana pulp 1/2 cup of chopped nuts

Preparation:
Grease and flour the pan (standard loaf pan).
Cream the butter.
Pre-heat oven to 350º.

Instructions:
Combine the dry ingredients (baking soda, baking powder, salt, and flour), mix well and sift.
Combine the wet ingredients (banana pulp, butter milk, eggs, and butter) and mix well.
Slowly, ever so tenderly, add the wet and dry ingredients.
Add, and mix in the nuts last.

Bake in the greased loaf pan at 350º for 45-55 minutes.  Test in the center with a toothpick at the 45 minute mark.  If it isn't quite done, stick it back in the oven for the other 10 minutes.

Enjoy!!!