Banana Bread

September 14, 2010 09:47 AM
 
Banana Bread

 

3 ½ c. sifted flour
3 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 c. mashed, ripe bananas
2 tblsp. Lemon juice
¾ c. shortening
1 ½ c. sugar
3 eggs
¾ c. milk
½ c. chopped pecans or walnuts
 
Sift together flour, baking powder, salt and baking soda. Combine bananas and lemon juice; mix well. Cream together shortening and sugar in bowl with electric mixer at medium speed until fluffy. Add eggs and beat thoroughly until very light and fluffy. Add dry ingredients alternately with milk; fold in bananas and nuts. Beat after each addition. Pour into two greased 8 ½ x4 ½ x2 ½ -inch loaf pans.
 
Bake in 350°F oven 1 hour or until cake tester or toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes. Remove from pans and cool on racks. Wrap in foil or plastic wrap and let stand in cool place overnight before slicing or freeze. Makes 2 loaves.
 
From Farm Journal’s Best-Ever Recipes (1977)
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