PAN: 16 BY 4 1/2 BY 4 1/4-INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN
1. CREAM SHORTENING AND SUGAR IN MIXER BOWL AT MEDIUM SPEED UNTIL LIGHT
AND FLUFFY.
2. ADD EGGS AND CONTINUE BEATING AT MEDIUM SPEED 1 MINUTE.
3. ADD BANANAS AND NUTS TO EGG MIXTURE. MIX UNTIL BLENDED.
4 SIFT TOGETHER FLOUR, BAKING POWDER AND SALT.
5. ADD DRY INGREDIENTS TO BANANA MIXTURE; BEAT AT LOW SPEED ABOUT
1/2 MINUTE. SCRAPE DOWN BOWL. CONTINUE BEATING 1/2 MINUTE LONGER OR
UNTIL BLENDED. DO NOT OVER BEAT.
6. POUR ABOUT 4 LB 12 OZ (2 QT) BATTER INTO EACH WELL-GREASED PAN.
7. BAKE 80 TO 85 MINUTES OR UNTIL DONE.
8. COOL THOROUGHLY; WRAP IN WAXED PAPER AND STORE OVERNIGHT BEFORE
SLICING.
9. CUT 25 SLICES (5/8 INCH THICK) PER LOAF.
NOTE: 1. IN STEP 2, 9 1/2 OZ (2 1/3 CUPS) CANNED DEHYDRATED EGG MIX
COMBINED WITH 2 7/8 CUPS WATER MAY BE USED.
NOTE: 2. IN STEP 3, 12 LB 5 OZ FRESH BANANAS A.P. (37 BANANAS) WILL
YIELD 8 LB PEELED, MASHED BANANAS.
NOTE: 3. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 70 TO
75 MINUTES OR UNTIL DONE ON LOW FAN WITH OPEN VENT.
Recipe Number: D03000
SERVING SIZE: 1 SLICE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!