- ½ c. butter
- 2 c. AP flour
- 1 c. sugar
- ½ t. salt
- 2 eggs
- 3 t. baking powder
- 3 large ripe bananas mashed
- 1 c. chopped pecans
- 1 t. lemon juice
- Cream butter and sugar, then add eggs;
- mix and add mashed bananas and lemon juice.
- Add dry ingredients and mix well. Add nuts.
- Bake at 350° in a greased loaf pan for about 1 hour. An inserted cake tester or knife should come out clean.
My Notes: This recipe is recorded here the way Penny gave it to me. As cooks do, we make our own changes to recipes-as it should be. I sometimes double this recipe. If necessary, I add a splash of milk if the batter seems too dry. New cooks will learn how to adjust recipes through experience.
My aunt Penny Leibner took a lot of time and effort to record many of our family’s heirloom recipes on the occasion of my wedding to Brent in 1989. These were especially valuable during the first years of our marriage and they still serve as references to the culinary heritage left by the ladies on my maternal side of my family. “Woo-Woo” was the name we affectionately called my grandmother, Harriett Elizabeth Trousdale Dugger, the source of my middle name, Elizabeth.