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better homes and gardens 1963 cookbook, barbecues and picnics, porch suppers, and picnics, recipe, banana bread, Hawaiian, Kona, vintage, recipe

1963 Better Homes & Gardens Banana Bread

Taralynn McNitt
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 48 minutes
Resting Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 Slices

Ingredients
  

  • 1/3 Cup Shortening I used butter
  • 1/2 Cup Sugar
  • 2 Large Eggs
  • 1 3/4 Cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3 Medium Extra Ripe Bananas
  • 1/2 Cup Chopped Walnuts

Instructions
 

  • Preheat oven to 350-degrees.
  • Cream butter and sugar together in an electric mixer.
  • Mix in the eggs.
  • Sift the all-purpose flour, baking soda, baking powder, and salt together.
  • Mash bananas with a fork.
  • Add the dry ingredients to the electric mixer alternately with the banana. Blend well.
  • Fold in the walnuts.
  • Pour mixture into a well-greased (or lined with parchment paper) loaf pan.
  • Bake for 45-55 minutes.
    You'll know when it's done when the toothpick comes out clean.
  • Allow the loaf to cool for about fifteen minutes before slicing!
Keyword Hawaiian, Banana Bread, 1963, BHG, Better Homes & Gardens, Barbecuing, Cookouts, porch suppers, vintage, bread