When SUEANNE KYLE (from Martinsville, Virginia) or any of the other grandchildren went to Nanny’s house, they’d walk in and holler for her. Nanny, VIRGINIA KESTER (also of Martinsville, Virginia), would always holler back “woo-hoo” to let them know where she was in the house. Sueanne also shares that whenever she was heading back to college at Virginia Tech, she’d stop in and have lunch with Nanny. Right before she’d leave, Nanny would hand her a $20 bill saying, “You always need to have some mad money in your pocket!” (Sueanne now lives in Marlborough, Massachusetts.)
Vegetable shortening and flour to prepare pan
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
2 mashed ripe bananas
¾ cup sugar
2 large eggs
¼ cup melted butter
¼ cup whole milk
1 (6 ounce) package butterscotch chips
1 cup roasted pecans, chopped
1 Preheat the oven to 350 degrees. Grease and flour a large loaf pan.
2 In a large bowl combine the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
3 In a small bowl combine the bananas, sugar, eggs, and melted butter.
4 Alternately add the banana mixture and milk to the flour mixture—beating well after each addition. Stir in the butterscotch chips and nuts. Pour the batter into the loaf pan.
5 Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 20 minutes; then put on a wire rack to cool completely. Serve warm or at room temperature. Wrap with plastic wrap or put into a big zip-top bag and store in the refrigerator.
MAKES 1 LOAF.