INGREDIENTS:

2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 med. bananas, sliced thin
1/2 c. butter, softened
1 c. sugar
2 eggs
1/4 tsp. vanilla
1/4 c. cold water
1/2 c. chopped dates
1/2 c. chopped walnuts

DIRECTIONS:

Stir together flour, soda and salt; set aside. In small bowl beat bananas until almost smooth. In large bowl cream butter and sugar. Beat in eggs one at a time until light and fluffy. Beat in vanilla and bananas. Add flour mixture to banana mixture; beat just to blend well. Add water; beat to blend. Stir in dates and walnuts.

Turn into greased 9×5x3-inch loaf pan. Bake in preheated oven (350 degrees) 65-70 minutes or until pick inserted in center comes out clean. Let cool in pan 5 minutes, then loosen and turn out onto wire rack to cool completely. This tender moist bread is almost cake-like.

INGREDIENTS:

3 c. flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 c. chopped nuts
3 eggs, beaten
1 1/2 c. Crisco oil
2 c. mashed ripe banana
1 (8 oz.) crushed pineapple, drained
2 tsp. vanilla

DIRECTIONS:

Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients; add to dry ingredients, stirring just until batter is moistened.

Spoon batter into 2 greased and floured 9″x5″x3″ loaf pans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes before removing from pans. Yield: 2 loaves.

INGREDIENTS:

3 c. all-purpose flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. ground cinnamon
1 c. chopped nuts
3 eggs, beaten
1 1/2 c. vegetable oil
2 c. ripe mashed bananas
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla extract

DIRECTIONS:

Combine dry ingredients; stir in nuts. Combine remaining ingredients, then add to dry ingredients, stirring until just moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 60 to 65 minutes or until done. Cool 10 minutes. Remove to rack. Cool completely.