AmericanBreakfastBread
Banana Bread (Barbara Bondurant)
A breakfast bread recipe from Barbara Bondurant (Frenchtown).
Synced from myBrain/food_and_recipes/transcribed/Banana Bread (Barbara Bondurant).md
Cook time90 min
Servings2 loaves
Serving size1 slice
Effortproject
Oven275-350°F
01
Ingredients
- 2 cups sugar
- 1/2 cup butter
- 4 eggs, well beaten
- 4 cups flour
- 2 tsp. soda
- 6 bananas, mashed
- 6 Tbsp. buttermilk
- 4 cups nuts
02
Directions
- 1
Cream together the sugar, butter and eggs. Add the flour and soda, and mix well. Add the bananas, buttermilk and nuts. Pour into 2 greased 4" x 9" loaf pans. Bake at 275–300 degrees for one hour. Then raise the temperature to 350 degrees for another half hour. Be sure to bake in a slow oven the first hour.
03
Transcription notes
- Printed heritage cookbook page, clean type, high confidence. Note the slow-then-hot bake. Ovens assumed °F. ---
Source details
- Attribution
- Barbara Bondurant (Frenchtown)
- Origin
- Frenchtown, Montana, 1940
- Source type
- printed cookbook
- Source file
- scanned_recipes/montana_oldest_receipes/mont_oldest_recipes_jim_kitchen_cabinet.pdf
- Source page
- 42 of 218
- Transcribed
- 2026-07-27
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