| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
16 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Solid veg shortening |
| 2 |
|
Fully ripe medium bananas |
| 2 |
|
Eggs |
INSTRUCTIONS
From: llwong@cory.EECS.Berkeley.EDU (Lily Wong)
Date: 20 Aug 1994 15:01:44 -0400
Sift dry ingredients into bowl. Whirl remaining ingredients in blender. Add
to dry ingredients and mix just until dry ingredients are moistened. Spoon
into lightly buttered and floured 9" square pan and bake in moderate over
(350 F) 35 to 40 minutes. Remove from oven; let stand 5 min. Loosen edges
with spatula and turn out onto cake ralk. Covered with waxed paper. Cool to
room temperature before cutting in squares. Note: this is a very moist,
spongy bread that stays fresh several days if stored airtight.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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