Heirloom Banana Bread

Heirloom Banana Bread

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Elaine Douglas


I started using this recipe in 1960. It makes a delicious loaf with a light texture.
Before I had an electric mixer I mixed it by hand and using a manual egg beater!
I like to use American grown walnuts. I think the flavour is best.


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20 Min
1 Hr 15 Min


  • 1/2 c
  • 1 1/4 c
    white sugar
  • 2
    eggs, separated - fold in beaten egg whites last
  • 1 tsp
  • 2 c
    sifted cake flour
  • 1 tsp
    baking powder
  • 1 tsp
  • ·
    combine 1 tsp soda +1 tsp vinegar + 1/2 c. milk
  • ·
    mash together 2 large bananas and ½ c. chopped walnuts

How to Make Heirloom Banana Bread


  1. Spray a 9X5 inch pan with cooking spray. Line the pan with parchment to make it easy to remove the loaf.
  2. Blend shortening, sugar and egg yolks.
    Add vanilla.
    Add dry ingredients alternately with milk mixture.
    Next add bananas and nuts and finally fold in egg whites.
  3. Bake 9x5 inch pan (not ever smaller)
    350 degrees F for about 1 ¼ hours.
  4. Remove from oven when a toothpick inserted in the center comes out dry.
    Allow to cool on a rack for 10 minutes before removing from pan.
    Cool completely before slicing.

Printable Recipe Card

About Heirloom Banana Bread

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Canadian
Other Tags: For Kids Healthy Heirloom

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