Banana Breads

Banana Breads

Banana Breads
A vintage newspaper clipping from the Baltimore Sun of three Quick, Tasty Banana Breads that can help you through the Holidays.
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Banana Bread

  • 1 cup sugar
  • 1 stick margarine
  • 2 eggs
  • 3 bananas
  • 1 teaspoon baking powder
  • 2 cups flour

Banana Nut Bread

  • 3 very ripe bananas mashed
  • 1/2 cup oil
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 3 tablespoons milk
  • 1/2 cup nuts chopped

Banana Nut Bread – 2

  • 1 1/2 sticks 3/4 cup butter, softened
  • 1 1/3 cups sugar
  • 2 eggs
  • 1 1/2 cups mashed very ripe bananas
  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon double-acting baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 cup chopped walnuts


Banana Bread

  • Preheat oven to 325-degrees.
  • Cream sugar and margarine. With an electric mixer, beat in eggs and bananas. Blend in soda and flour. Cream mixture well. The batter will be stiff.
  • Pour batter into a loaf pan (no need to grease it). Bake 50 to 60 minutes in preheated oven.

Banana Nut Bread

  • Make this the day before you plan to serve it.
  • Preheat oven to 350-degrees.
  • Mash bananas. Add oil and sugar; mix well. Add eggs, dry ingredients, vanilla, milk, and nuts. Pour into a greased and floured 9x5x3-inch pan. Bake for one hour. Cool bread before removing from pan.
  • This recipe is originally from Gourmet Magazine.

Banana Nut Bread -2

  • Preheat oven to 350-degrees.
  • In a bowl, cream together the softened butter and sugar until the mixture is light.
  • Add eggs, one at a time, beating well after each addition. Mix in mashed bananas.
  • In another bowl, sift together the flour, baking soda, baking powder, and salt.
  • Add the flour mixture to the banana mixture alternately with sour cream.
  • Combine this mixture well. Stir in walnuts.
  • Pour the batter into a buttered loaf pan, 9x5x2 3/4-inches, and bake bread in preheated oven for one hour and 15 minutes or until a cake tester inserted in the center comes out clean.
  • Transfer the bread to a rack and let it cook for 20 minutes.
  • Turn the bread out on the rack and let cool completely.
  • This recipe seems to have originated in the “Wesson Oil Cookbook” of some years ago.

Kitchen Helper 2

9-inch loaf pan
Baker's cooling rack
Ceramic Loaf Pan
Print Recipe Pin Recipe
Course Breads
Cuisine American
Keyword Banana, Banana Bread, Bread, Nuts


These clipped recipes for Banana Bread and Banana Nut Bread were originally published in the Baltimore Evening Sun. The article must have been syndicated because the reverse side of the clipping contains information from a Tulsa, Oklahoma newspaper. I can not find any indication of the exact date of publication, but whole beef briskets were $0.98/pound.

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