Banana Bread
(From True Grits: Tall Tales and Recipes from the New South)


1/2 cup butter or margarine, softened

1 cup sugar

1 teaspoon vanilla extract

2 eggs

1 cup mashed bananas

1/2 cup quick-cooking oats

1-1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans

3/4 cup fresh blueberries


Beat the butter in a mixer bowl until smooth. Add the sugar and vanilla gradually, beating until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the bananas.

Combine the oats, flour, baking soda and salt in a bowl; mix well. Stir in the pecans and blueberries gently. Add to the banana mixture, stirring just until moistened.

Spoon the batter into a 5x9-inch loaf pan sprayed with nonstick cooking spray.

Bake at 350 degrees for 50 to 55 minutes or until the loaf tests done. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

Variation: Substitute chopped walnuts for the pecans.


Copyright 1995 The Junior League of Atlanta, Inc. All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of True Grits and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of True Grits, are returned to the community.