Recipe: Banana Bread (2 Oster Blender recipes, 1967 and 1970)

Dear Anne, Here are 2 recipes from a couple of the Oster Blender recipe booklets that I have. I'm hoping that one of them will be the same recipe used in the Kitchen Center recipe book. If not, hopefully someone will have the recipe to share. Happy Baking! Betsy

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BANANA NUT BREAD
Source: Osterizer Blender Spin Cookery Cookbook, 1970
Makes 1 loaf

2 cups sifted flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1/4 cup buttermilk
2 eggs
1 1/2 cups banana pieces
1/2 cup soft shortening
2/3 cup sugar
1 cup pecans

Heat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan.

Sift flour, baking powder, salt, baking soda, cinnamon and cardamom into a mixing bowl; set aside.

Put remaining ingredients except nuts into blender container, cover and process at BLEND until smooth.

Stop blender and add nuts; cover and process 1 cycle at CHOP. Pour into dry ingredients and mix only until flour is moistened. Pour into prepared pan.

Bake 1 hour to 1 hour and 15 minutes.

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MOIST BANANA BREAD
Source: Osterizer Blender Spin Cookery Cookbook, 1967
Makes 1 loaf

2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
14 teaspoon ground nutmeg
2 eggs
1/2 cup soft butter
2 tablespoons buttermilk
1 (1/4-inch) slice of lemon, peeled
1 cup sugar
1 1/2 cups sliced bananas (3 medium bananas)
1 cup chopped nuts

Heat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan.

Sift flour, baking powder, salt, baking soda, and nutmeg together into a large bowl and set aside.

Put eggs, butter, buttermilk, lemon and sugar into blender container, cover and process at MIX until smooth. Add bananas and continue processing until smooth.

Stop blender and add nuts, cover and process at CHOP only until nuts are chopped. Pour into dry ingredients and mix only until flour is moistened. Pour into prepared pan.

Bake 45-50 minutes.