Serving Size : 2 loaves

Ingredients

• 8                                  whole bananas, mashed
• 1/2 cup                       butter, unsalted, and softened
• 2 cups                         raw sugar
• 4                                  eggs, well beaten
• 1 1/2 cups                  sifted flour
• 1 teaspoon                  salt
• 2 teaspoons                baking soda

Cream butter and sugar well.

Add mashed bananas and eggs. Sift dry ingredients and blend into creamed mixture.

Pour into 2 greased loaf pans. Bake at 350 for 45-50 minutes, or until nicely browned.

NOTES : The raw sugar in this recipe gives the loaves a rich brown color, just short of a burnt look

Recipe by : Cecilia Gilbert

 Print This

Serving Size : 2 loaves

Ingredients

• 1/4  lb                        melted butter
• 2 cups                        sugar
• 1/3 cup                     lemon extract
• 4                                  unbeaten eggs
• 3  cups                      all purpose flour, sifted
• 2 teaspoons            baking powder
• 2 teaspoons            salt
• 1 cup                          evaporated milk, skim
• 3                                 lemons, zest only, grated
• 1 cup                         nuts, chopped

• 1 cup                          sugar
• 2                                 lemons, juice and zest

Preheat oven to 350 degrees.

Mix the butter, sugar and extract. Add eggs. Sift and add four, baking powder and salt, then add milk and beat well. Add grated zest of 3 or 4 lemons and the nuts. Pour the batter into two loaf pans, greased and lined. (I have never lined for this recipe). Bake for 1 hour at 350 degrees

After baking, remove the bread from the pans, to a rimmed plate, and while the loaves are still HOT, pour a mixture of 1 cup sugar mixed with the juice of two lemons and their zest too. Pour slowly over the bread until all is absorbed.

Serving Suggestion : Try spreading a little cream cheese on your slice !

NOTES : Place the baked loaves on a plate that has a rim or lip. This will contain the topping as you pour it over the breads. A zester works well to get the rinds off the lemons, then chop up the strips of zest.

Recipe by : Joyce

 Print This

Serving size : 2 loaves

Ingredients

• 8                                     Bananas, mashed
• 1/2 cup                           unsalted butter, softened
• 2 cups                             raw sugar
• 4                                      eggs, well beaten
• 2 1/2 cups                      flour, sifted
• 1 teaspoon                     salt
• 2 teaspoons                   baking soda

Cream the butter and the sugar well. Add the mashed bananas and beaten eggs. Sift in the dry ingredients and blend into a creamed mixture. Pour mixture into 2 greased loaf pans. Bake at 35o degrees for 45 – 50 minutes or until nicely browned.

NOTES: The raw sugar in this recipe gives the loaves a rich brown color, just short of a burnt look.

Recipe by : Cecilia Gilbert

 Print This

Serving : makes 2 loaves

Ingredients

• 2 cups                                Zucchini, coursely chopped (about 4 medium zucchini)
• 3                                         eggs
• 1 cup                                  salad oil
• 1 cup                                  granulated sugar, can use 3/4 cup
• 1 cup                                  brown sugar, lightly packed, can use 3/4 cup
• 3 teaspoons                     maple flavoring
• 2 1/2 cups                        all purpose flour
• 1/2 cup                             toasted wheat germ
• 2 teaspoons                     soda
• 2 teaspoons                     salt
• 1/2 teaspoon                   baking powder
• 1 cup                                 walnuts or pecans, chopped
• 1/2 cup                             sesame seeds, can use 1/3 cup

With a rotary mixer, beat the eggs to blend, add oil, sugar and maple flavoring and continue beating until mixture is thick and foamy. Using a spoon stir in zucchini. Combine the flour, wheat germ, soda, salt, baking powder and nuts. Stir gently in zucchini and mix until blended.

Divide the batter equally between 2 greased and floured 5.9 inch loaf pans.

Sprinkle with sesame seeds over tops of each loaf.

Bake at 350 degrees for 1 hour or until wood pick comes out clean.

Cool in pan for 10minutes

Turn out onto wire racks to cool.

NOTES: Genie had a luncheon for me a couple of years ago at her house on Lower Long Lake. It was a beautiful spring day and we ate outside on the patio. The garden and lake made a quite lovely setting. She served this bread along with a salad. Everything was tasty. Diane Vandevelde, Barb Perry and Valerie Manaia were the other guests.

Recipe By : Genie Lanthorne

 Print This