Bettye’s Best Banana Bread

Ingredients

Bread

• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 sticks butter or margarine, softened
• 1 1/2 cups granulated sugar
• 2 eggs
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 to 1 cup chopped nuts
• 1 cup well-mashed, overripe bananas

Glaze

• 1 cup confectioners’ sugar
• 2 to 3 tablespoons lemon juice

Steps

1. Preheat oven to 350F. Grease and flour two 8 1/2-by-4 1/2-inch loaf pans.
2. Combine flour, salt and baking soda.
3. Cream together butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add flour mixture and buttermilk alternately. Beat batter for 2 to 3 minutes.
6. Stir in vanilla, nuts and bananas. Spoon into loaf pans.
7. Bake about 50 minutes or until a toothpick inserted in center comes out clean.
8. Cool before adding the glaze. For the glaze, stir confectioners’ sugar and lemon juice together until smooth. Pour over cooled loaves.

Notes

Makes two loaves.

Clipping includes a photo of Bettye Bruner, Mountain View, Ark., under the American Profile logo.

From a printed recipe (American Profile) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.