Roger Dorward's Banana Bread
From Eliafamily
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*1/4 tsp. baking soda | *1/4 tsp. baking soda | ||
*1/2 c. shortening | *1/2 c. shortening | ||
| - | *1 c. mashed bananas (2 very ripe medium bananas | + | *1 c. mashed bananas (2 very ripe medium bananas) |
*2 eggs, slightly beaten | *2 eggs, slightly beaten | ||
Current revision as of 22:13, 19 November 2006
Ingredients
- 1 3/4 c. all-purpose flour
- 2/3 c. sugar
- 1 tsp. double acting baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/2 c. shortening
- 1 c. mashed bananas (2 very ripe medium bananas)
- 2 eggs, slightly beaten
Directions
Preheat oven to 350 degrees. Grease and flour 9x5 inch loaf pan. In large bowl with fork, mix first 5 ingredients. With pastry blender or 2 knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in bananas and eggs just until blended; spread batter evenly in pan.
Bake 55 minutes to 1 hour, until toothpick inserted in center comes out clean. Coll in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack. Makes 1 loaf.
Attribution
Submitted by: Roger Dorward for the 2004 Elia Family Recipe Book.
