| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1 1/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 160 |
|
Grammes butter/margarine |
| 1 |
ts |
Vanilla |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Bicarb of soda |
| 6 |
|
Mashed bananas; the riper the better |
|
|
Very little milk |
INSTRUCTIONS
From: gt92rfl@brunel.ac.uk (Ros Lumley)
Date: Wed, 27 Apr 1994 03:06:59 GMT
This is a recipe my Mum has given to me. Its yummy. She makes them in a
loaf tin. They are light rather like a sponge cake in consistency.
This makes two, and they freeze well.
NOTE: the amount of milk is dependent on the ripeness of the bananas. The
mushier they are the less or no milk.>
Cream the butter and sugar well. Add the eggs one at a time and cream
well. Add mashed banana. Add flour, salt and baking powder to the mixture
and if necessary the milk, to keep the mixture "slack" rather than like a
thick batter. Add the vanilla. Put into the tins, loaf or cake.
Bake in a moderate oven for 45 mins to 1 hour. Moderate is about 180
degrees Celcius, 250 Farheinheit, and about Gas Mark 5.
Pierce with a knife to ensure its cooked. if the knife is clean then its
done.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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