Traditional Banana Nut Bread

This morning was the first time in a very long time that I heard a quail call. Last year the sound of the quail "talking" with one another was a routine sound, but not this year, for some reason. I've heard other people say the same thing. Also, the geese are in flight in the early morning, a sure sign that temperatures are falling at night. I love it. As the weather begins to cool it is a lot easier to think about turning the oven on to bake something for family or friends.

Yesterday I got out an old Better Homes and Gardens recipe for Banana Nut Bread that I haven't made since my son was young. This recipe differs from the other banana bread that I have posted in that this one is very traditional in flavor. If you do not like your banana bread spicy, this one will be pleasing to you and your family. This recipe is also very easy to make and keeps well in the freezer. Blessings...

Banana Nut Bread:

2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening
1/2 cup sugar
2 eggs
1 tsp. orange zest
1 cup mashed ripe banana
2 tbsp. milk
1/2 cup chopped pecans or walnuts

1. Stir together the dry ingredients
2. In a large mixing bowl, cream together the shortening and sugar till light and fluffy.
3. Add the eggs and zest; beat well.
4. Combine the banana and the milk.
5. Add the banana mixture alternately to the creamed mixture with the dry ingredients, beginning and ending with the dry ingredients, beating just until smooth. Stir in the nuts.
6. Turn mixture into a greased 9x5x3-inch loaf pan.
7. Bake at 350 degrees for 45 - 55 minutes. Test with a toothpick. Cool on a wire rack for 5 minutes before removing from pan to cool completely.

Yield: 1 loaf, 16 slices
175 calories per slice
1 gram fiber each