Banana Nut Bread
Tuesday, February 5, 2019 at 1:10PM
Jo Giessner

My daughter, Melissa Mendonca, was the Banana Nut Bread baker in our household. She carefully copied the recipe from her Grandmother "Checkers" Giessner on a 3x5 ruled index card when about 10 years old. I still have the frequently used card and the memory of coming home from work to the smell of the bread baking in the oven while she sat at the counter doing her homework.

1 3/4 cups All Purpose Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Baking Soda

1/3 cup Shortening (Crisco)

2/3 cup Sugar

2 Eggs

1 cup ripe, mashed Bananas

1 cup finely chopped Nuts (Almonds or Walnuts)

Heat oven to 350 degrees. Grease and flour 9x5x3 loaf pan. Sift together flour, baking powder, baking soda and salt. Beat shortening til creamy. Add sugar gradually and beat until light and fluffy. Add eggs and continue beating until well-blended. Add flour mixture alternately with bananas, a small amount at a time, mixing after each addition only enough to moisten dry ingredients. Add nuts and mix with spoon or spatula. Turn into loaf pan and bake about one hour and 10 minutes or until done.

Article originally appeared on History & Happenings (
See website for complete article licensing information.