Yields: 1 Loaf
2 cups all-purpose flour
1 tsp. baking soda
½ tsp salt
½ cup (1 stick) Mrs. Filbert’s Vegetable Oil Spread
1-1/4 cups sugar
2 eggs
1 tsp. vanilla extract
1/3 cup milk
2 medium ripe bananas, mashed (about 1 ½ cups)
½ cup chopped walnuts, toasted
Preheat oven to 325 degrees. Grease a 9 x 5 x 3 inch loaf pan; set aside.
In medium bowl, combine flour, baking soda and salt; set aside.
In large bowl, with electric mixer, beat Mrs. Filbert’s Spread and sugar until light and fluffy. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately add four mixture with milk just until blended, beginning and ending with flour mixture. Stir in bananas and walnuts. Evenly spoon batter into prepared pan.
Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
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This recipe was also given to me at my bridal shower
Thank you for putting this up. My mom used this recepie for years and they no longer sell Mrs Filberts in my part of the country so I was never able to get it. This recepie's been part of my childhood and I'm so glad to have it again so I can pass on the tradition.
ReplyDeleteThanks for stopping by, I'm glad you were able to find the recipe!
ReplyDeleteJen :)
Dear Jen, I also thank you for posting this old favorite. I, like Anonymous, had lost track of this recipe. My kitchen is all packed up, cook books and all, as we are preparing to go back to the studs and renovate a 50 year-old kitchen. However, I had three, small, over-ripe bananas which needed to be used. Nut Bread is my go-to when this occurs. I sometimes pop them in the freezor, in the peeling, if I think I'll be able to use them in a few days. The partially thawed bananas actually seem to make this delicious recipe even moister, by-the-way. I am in my early 60's and have used this recipe since I first noticed it on a carton or Mrs. Filbert's Margarine sometime in the mid 70's. Occasionally, I stir up a powdered sugar glaze to drizzle over the bread althoiugh the bread stands alone very well. I encourage any one interested in baking to try this at least one time. It is almost guaranteed to be a hit that they will try again and again.
ReplyDeleteJoyce Scott