Banana Nut Loaf

The second week of January and Manitoba is into warm weather causing havoc on the roads, with rain showers in the Robin and McCreary area resulting in fog and icy roads.  The changing winter sky was spectacular!  From gorgeous sunrises to wonderful cloud formations.  The only problem was the iPhone battery would freeze as I was taking pictures.

In the large colorful ceramic bowl, sat three ripen bananas that our dog would have gladly eaten if offered.

What better time than to use one of my Mom's old cookbooks?  Her notes and check marks in her cookbook make her seem very close!

According to Anna Lee Scott, their first cookbook published more than 50 years ago has come to be regarded by Canadian Homemakers as the "authority in food."  

According to Anna, the Purity cookbook "reflects the trends towards easier preparation, interested interest in foreign specialities and party foods with a tendency towards more unusual yet subtle flavours."

Banana Nut Loaf from the Purity Cookbook

Preheat oven to 350 degrees
Grease one loaf pan
Sift
2c Flour
3 Tablespoon of Baking Pulv
1/2 teaspoon Baking Soda
1/2 cup of sugar
pinch of salt

Stir in 1/2 cup of nuts

Beat together
1 egg
3/4 cup milk (orange juice) 
1/4 cup oil
1 1/2 cups of bananas 

Method
Add liquid to dry
Mix with a large spoon, batter will be lumpy, don't worry
Bake in preheated oven for 65 to 70 minutes.. this is way too long, check loaf after 50 minutes 


I made two loafs during our stay in Manitoba. The one picture below has sliced figs added to the mixture at the end of mixing the dough.