Banana nut cake seems like a good use of the overripe bananas in the kitchen. I am not in the mood for a smoothie and this sounds good. Now to decipher the recipe card.
Banana Nut Cake
1 cup shortening
1 1/2 cups sugar
3 eggs minus 1 yolk
2 1/2 cups flour
1/2 cup buttermilk
1 teaspoon baking soda
1 cup mashed banana
1 cup pecans
Bake in 2 cake pans at 350 degrees for 20 minutes.
I am going to guess that the sugar can be cut to 3/4 cups and that is a hold sugar for icing…but I am not totally sure. I will likely just cut the sugar to 3/4 cups. I remember eating this as a child and liking it. It seems straightforward enough. Anyone out there who might be able to decipher more? (Betsy?)
Hiya – I found you through BlogHer : ) I’m going to try this recipe because the last banana loaf recipe I followed turned out like soft wood!
What an adorable blog! Your photo of the banana nut cake could have been written by one of my aunts, grandparents, or random old-time family member. Did everyone “back then” write the same?
I’m bookmarking this blog and coming back. Oh, you don’t have an ‘about’ page… that would be a nice addition.
I’m also adding a ‘vintage cookbook’ section to my blog, so you might be interested in that, too.
Lyndi