Holy Spoons

The gift of hospitality sometimes comes with food.

Claudia Bishop Harsh’s Banana Nut Bread

This recipe is from my grandmother, Claudia Bishop Harsh. It makes a nice, firm, loaf (standard bread pan size.) It freezes well, slices easily and disappears. It makes amazing tea sandwiches! I usually double the recipe so that we eat one loaf and freeze a loaf.

Cream together:

  • 1 cup sugar
  • 2 tablespoons butter
  • 3 very ripe bananas (2 bananas if they are large)

Add in with mixer on slow speed:

  • 1 egg
  • 2 tablespoons sour milk*
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups of flour

Optional fold-ins:

  • 1/2 cup finely chopped nuts
  • 1/2 cup “plumped” raisins
  • 1/2 cup chocolate chips

Bake in a well-greased loaf pan 50-60 minutes at 350.

*(To make sour milk, put a little white vinegar or lemon juice in your measuring spoon, then add the milk. Let it ‘curdle’ slightly before adding to the batter. Or, you can put milk out on your counter and let it sour overnight. Um… yeah. Make your own.)


About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

One comment on “Claudia Bishop Harsh’s Banana Nut Bread

  1. Deb
    April 20, 2015

    I should point out that my grandmother did NOT put in chocolate chips. She did add chopped black walnuts (because the tree on the family farm provided them for FREE.) Hands down, chocolate wins.

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This entry was posted on June 3, 2011 by in Old Family Recipe.
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