| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Breads |
1 |
Recipe |
INGREDIENTS
| 1 |
c |
Walnut pieces |
| 1 1/2 |
c |
Mashed bananas * |
| 2 1/4 |
c |
Granulated sugar |
| 3/4 |
c |
Solid Crisco shortening |
| 3 |
|
Eggs |
| 3 |
c |
Sifted all-purpose flour |
| 1 |
ts |
Baking powder |
| 1 1/4 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 6 |
tb |
Buttermilk |
INSTRUCTIONS
* About 3 - 4 large, they can be overrippened and black.
Preheat oven to 350 degrees. Chop walnuts in blender (remove nuts from
blender and set aside). Cut bananas into pieces; puree in blender jar.
With electric mixer, cream sugar & shortening at medium speed. Add eggs to
creamed mixture and beat until light and fluffy. Add puree banana mixture
to above. Mix together the flour, baking powder, baking soda and salt; add
to creamed mixture alternately with buttermilk. Mix thoroughly. Fold in
nuts. Pour into greased and floured tube pan (can be made in loaf bread
pan's also). Bake 60 - 70 minutes or until btread tests done with a cake
tester. Cool in pan on wire rack for 1 hour, remove from pan to serving
dish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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