Mrs. Bailey’s Banana Bread

The second version of this recipe in the box. The first, which is here, doubles the nuts and adds salt and vanilla.

They’re both a little strange, since they start with creaming the butter and sugar; that sounds more like a cake than a quick-bread.

From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 34th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...
In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:

[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Banana Bread — Mrs. Bailey

1/2 c. butter
1 c. sugar

Cream this.

2 eggs, well beaten
3 crushed bananas
2 c. flour
1 scant tsp. soda
1/4 c. chopped walnuts

Bake in small loaf pan 40 minutes.


Yesterdish suggestion: I’d try baking at 375 deg. if I was going to follow the 40 minute direction, but I’d really rather try 350 deg. for one hour.

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