| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy, Grains |
|
Breads, Fruits |
12 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; separated |
| 2/3 |
c |
Shortening |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Mashed ripe bananas (2 to 3 |
|
|
Medium) |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/4 |
c |
Sour milk* |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
c |
Chopped walnuts, optional |
|
|
Whipped cream and sliced |
|
|
Bananas; optional |
INSTRUCTIONS
TASTE OF HOME 4/5/94
In a small mixing bowl, beat egg whites until soft peaks form; set aside.
In a large mixing bowl, cream shortening and sugar. Beat in egg yolks; mix
well. Add bananas. Combine flour and baking soda; add to creamed mixture
alternately with milk, beating well after each addition. Add vanilla. Fold
in egg whites. Fold in nuts if desired. Pour into a greased 13x9x2" baking
pan. Bake at 350 degrees for 45-50 minutes. Cool on a wire rack. If
desired, garnish with a dollop of whipped cream and a few banana slices.
* = To sour milk, place 1 tsp. white vinegar in a measuring cup. Add enough
milk to equal 1/4 cup
From: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) -
Prodigy
Posted to Bakery-Shoppe Digest V1 #396 by angstrom@juno.com (Angela L
Gilliland) on Nov 18, 1997
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