Banana Nut Bread - Pjxg05a Recipe

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Banana Nut Bread - Pjxg05a Ingredients

3/4 cup margarine, or butter
1 cup sugar
2 eggs, separated
1/2 tsp baking soda
1/2 tsp salt
3 over-ripe bananas
1 cup pecans, chopped
2 cup all-purpose flour

A Recipe for
Banana Nut Bread - Pjxg05a

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
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Cookies are made of butter and love.
Norwegian Proverb

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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There are only ten minutes in the life of a pear when it is perfect to eat.
Ralph Waldo Emerson

Banana Nut Bread - Pjxg05a

Hungry men think the cook lazy.
Anonymous

Banana Nut Bread - Pjxg05a Directions

Cream margarine and sugar; add egg yolks (only) and salt. Add flour
and blend. Combine soda with the mashed bananas. Fold in well-beaten
egg whites. Add nuts. Pour into 2 small or 1 large greased loaf pans.
Bake at 350 degreees for 30 to 40 minutes or until toothpick inserted
in center comes out clean. Source: Greenville, SC Jr. League Cookbook
Judy Garnett

Serves: 8

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Banana Nut Bread - Pjxg05a Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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