Banana Nut Cake


bullet3 cups sugar
bullet1 cup shortening
bullet2 tsps. vanilla
bullet1/2 tsp. butter flavor
bullet4 whole eggs
bullet3 1/2 cups flour
bullet2 tsps. baking soda
bullet1/4 tsp. salt
bullet1/2 cup buttermilk
bullet6 small ripe bananas
bullet1 cup chopped pecans
bulletCream shortening, sugar & flavors in large mixing bowl
bulletAdd eggs, one at a time
bulletSift flour, soda & salt together
bulletAdd alternately with milk
bulletMash bananas & add to mixture
bulletAdd nuts
bulletBake in 10" greased & floured tube pan at 325 degrees for 1 hour & 30
, OR use two greased and floured loaf pans for 1 hour & 10 minutes  ( I use
a bundt pan & two loaf pans)
bulletComment:  Many folks call this banana nut bread, but my mother said bread
has less sugar...This cake was made for almost as many years as I can
remember by my mother, Dona Waters.  She and Daddy were charter members of the first congregation of the church in Oklahoma City, along with
Brother Pete Sumpter and his wife, who later moved to California, Brother
John Hall and his wife, who I believe, also moved to California, and
Brother and Sister Rozelle.

From the kitchen of: Corine Thomison, Church of Christ, Belton, Texas

Hit Counter