Banana Nut Bread

This recipe was my mothers, Pattie Bowling. She made this for our wedding in 1981. She baked them in soup cans and then sliced to make perfect little rounds for serving.

Recipe is for 1 loaf of bread

1 cup sugar
1/2 cup butter
2 eggs
1 cup mashed bananas
2 tsp. soda
1/2 tsp.salt
2 cups flour
1/3 cup milk
1 tsp. vanilla
3/4 cup nuts

Cream sugar and butter. Stir in eggs and bananas. Combine soda,flour and salt. Beat into banana mixture alternately with milk. Stir in vanilla. Pour into loaf pan and bake at 350° for 55 minutes.

Mom's Magic Muffins

About This Recipe

• 
• Prep Time: 15 mins
• Total Time: 33 mins
• Yield: 4 dozen

Nutritional facts per muffin: 

170 calories, 6g fat, 3g protein, 29g carbohydrates, 1g fiber, 300mg sodium

Ingredients

• 1 (14 ounce) boxes Raisin Bran cereal
• 5 cups all-purpose flour
• 3 cups sugar
• 5 teaspoons baking soda
• 2 teaspoons salt
• 4 cups buttermilk
• 1 cup vegetable oil
• 4 eggs, beaten
• 1 1/2 cups dried sweetened cranberries

Directions

1. Combine cereal, flour, sugar, baking soda and salt in a large bowl; mix well. Combine buttermilk, oil and eggs in a separate bowl and whisk well. Pour egg mixture into cereal mixture; stir until just blended. Fold in cranberries.
2. Place in a tightly covered container in the refrigerator overnight. The batter will keep for four weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
3. Preheat oven to 400°F Grease muffin cups. Spoon batter into prepared pan. Bake 18 minutes, or until a wooden pick inserted in the center comes out almost clean. Cool in muffin tins 10 minutes. Serve warm or remove to a wire rack to cool completely.