| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bread |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
c |
Mashed bananas (very ripe) |
| 1/2 |
c |
Quick-cooking oats; uncooked |
| 1/2 |
c |
Chopped pecans or walnuts |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Fresh or frozen blueberries |
INSTRUCTIONS
From: Lewis Worthington <lworthi@unix1.sncc.lsu.edu>
Date: 1 Aug 1995 12:12:18 -0500
Preheat oven to 350. Spray bottom only of 9" loaf pan with baker's joy.
Cream shortening and add sugar, beat until light and fluffy. Add eggs and
beat well. Stir in banana.
Combine the oats, nuts, flour, soda, baking powder, salt, stirring gently.
Add to creamed mixture and stir until moist. Fold in blueberries.
Spoon batter into the prepared pan and bake for 50-55 minutes or until
wooden pick inserted in the center comes out clean. Cool in pan 10
minutes; cool completely on wire rack.
Calories per serving: 328 Grams of fat: 16
Cholesterol: 43 mg Sodium: 155 mg
The recipe can be made healthier by using egg beaters, canola oil, and
mixing 1/2 and 1/2 wheat and white flour. But on the other hand, to make
it more yummy, I sometimes add chocolate chips!
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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