This is a great way to use over-ripe bananas. Granny always made this with bananas that turned black. Mary Ellen loves to make it for her children. Elizabeth sometimes makes two or three mini loafs and freezes the extras. Walnuts can be substituted for pecans.
by Granny–Dolores Borel
1 cup sugar
1/2 cup butter
2 eggs
4 banana — mashed
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 cup pecans
In a mixer cream butter and sugar. Add remaining ingredients. Pour in greased loaf pan and bake 350 1 hour or until a cake tester comes out clean.
Mini-loaf pans should be filled about 3/4 full. Lessen cook time and test centers with a cake tester to determine if they are finished baking.
*If you don’t have four over ripe bananas, peel the ones you do have and freeze them in a ziplock. Later, defrost and add to batter. Don’t worry if they turn brown and have made liquid.
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