| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Bread |
16 |
Servings |
INGREDIENTS
| 1 |
|
Lemon; juice of |
| 3 |
|
Very ripe bananas |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Margarine |
| 1 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Wheat germ |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Chopped dates |
| 1 |
c |
Nuts; toasted sunflower seeds, or coconut |
INSTRUCTIONS
OPTIONAL
From: D Choi <namosi@u.washington.edu>
Date: 11 Jan 1995 06:42:58 -0700
Preheat oven to 375 degree F. Mash bananas and mix them with lemon juice
until they are smooth. Cream margarine and sugar together and add the
banana mix, stirring well. In a separate bowl stir together the dry
ingredients. Add to the banana mix and stir in the dates and nuts if
desired. The dough will be very stiff. Turn it into a greased loaf pan and
bake for 30 to 45 minutes. To test for doneness, insert a knife into the
loaf; if it comes out clean, the bread is done. Makes 1 loaf. Source:
Robertson, Laurel, Carol Flinders, and Bronwen Godfrey, _Laurel's
Kitchen_, Nilgiri Press: Petaluma, California, 1976, p. 308.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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