Banana Luncheon Bread, 1959
- Brian Theis
- Oct 27
- 1 min read
Updated: Oct 28
I'm going bananas! From Pillsbury's Best of the Bake-Off Collection, 1959. 🍌 🍞 🍌 🍞 🍌 🍞
Banana Luncheon Bread
Junior Winner by Gracy Zeppenfeld, Ironwood, Michigan
Delicious banana-nut bread can be served plain, or with butter or cream cheese.
Stays fresh for days.
BAKE at 350° for 60 to 70 minutes
MAKES 9 x 5-inch loaf
Sift together . . .
2 cups sifted Pillsbury's Best All Purpose Flour*
1 teaspoon double-acting baking powder
1 teaspoon salt and
½ teaspoon soda. Set aside.
Add . . .
1 cup sugar gradually, to ½ cup shortening, creaming well.
Blend in . . .
2 unbeaten eggs, beating well after each.
Stir in . . .
1 cup mashed ripe bananas (2 medium)
Blend in . . .
the sifted dry ingredients. Stir in ½ cup nuts, chopped
Turn . . . into 9 x 5 x 3-inch pan, well greased on the bottom.
Bake . . . at 350° for 60 to 70 minutes. Cool before slicing.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt; decrease soda to ¼ teaspoon.
The inviting title page.
That's some kind of bake-off! 🍌 🍞 🍌 🍞 🍌 🍞
🍌 🍞 🍌 🍞 🍌 🍞
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