The BEST Banana Bread

The Wild Cow Ranch Chuck Wagon cooking team from Fritch, Texas shares their recipe for Banana Nut Bread.

You can cook this on a camp fire in a fluted pan that fits inside a 14″ cast iron stew pot, but Shirley Creacy likes using her fluted pan in the oven. Flaky and so moist, I earned a “Thanks, Mom. This is good.” By far, the best banana bread recipe I’ve ever tasted.

Banana Nut Bread

From the cow camp kitchen of Don & Shirley Creacy, Fritch, Texas

1/2 cup shortening
2 eggs
1 1/2 cups sugar
1/2 cup buttermilk
2 ripe bananas
1 teaspoon vanilla
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup nuts, chopped (if desired)

Preheat oven 350 degrees. Beat together until smooth the shortening, eggs and sugar. To this mixture add rest of ingredients and mix well. Pour into a well greased and floured fluted cake pan or bundt pan. Check after 45 minutes. If toothpick inserted comes out clean, remove from oven. If toothpick is not clean, bake another 5 to 10 minutes until done. You can drizzle with your favorite icing, but this moist cake is perfect without. Perfect with your morning coffee or Shirley recommends adding a slice to your packed lunch.

NOTE: For a less sweet version, use 1/2 to 2/3 cup honey instead of refined sugar.

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Wild Cow Ranch Series

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KEEP ‘EM FULL AND KEEP ‘EM ROLLIN’: The All American Chuck Wagon Cookbook, is available now!

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Natalie Bright is the author of the upcoming book, KEEP ‘EM FULL AND KEEP ‘EM ROLLIN’: The All-American Chuck Wagon Cookbook. With over 100 recipes, cattle drive history, archival photos, and her own Texas ranch photography, you can bring a taste of the old West to your kitchen! She is also the author of the Trouble in Texas series for middle grade readers and a series of easy readers about rescue horses. She blogs every Friday right here at Prairie Purview, and every Monday about the writing life at wordsmithSix.com.