I remember the winter afternoon when my grandmother (Ruby Vaughan) found this recipe in the Omaha World-Herald newspaper. It was about 1958. She had never heard of Banana Bread before, but thought it sounded very good and so easy to make. She made this recipe soon after and it was just wonderful. It has a rich golden color, unlike so many other pale banana breads I have seen since. There were many winter evenings that she would make this wonderful bread and a pot of tea, and this would be our supper! My grandfather, Fred Vaughan worked for the railroad and was gone some evenings, so grandma and I would just have this for our supper. It was my favorite!! Since I have grown up, I have made this recipe many times for all kind of occasions and it is always a huge hit!
1CREAM SUGAR, SALT AND BUTTER OR MARGARINE WITH BEATER
2THEN ADD THE 2 EGGS AND 3 MASHED BANANAS to the above mixture and blend well.
3IN SEPERATE BOWL ADD BAKING SODA PLUS THE FLOUR, SIFT AND MIX.
4ADD THE DRY INGREDIENTS TO THE CREAMED MIXTURE (OF SUGAR, SALT, BUTTER AND THE BANANA MIXTURE)MIX ALL UNTIL JUST WELL BLENDED THEN ADD THE CHOPPED NUTS.
5TURN INTO A GREASED LOAF PAN AND BAKE FOR ABOUT 1 HOUR AT 325 degrees or til brown. You can stick a toothpick into center and if it comes out clean it is done. Do not overbake and start checking with toothpick as soon as it starts looking brown which will be around an hr. I like to drizzle a little powered sugar frosting over the top while it is still warm, or just spread a little butter over the top instead. I prefer, the drizzle of frosting; however. It is wonderful bread and the best banana bread I have ever eaten. My grandmother clipped it out of the Omaha World Herald newspaper around 1958.