| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dog food |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Ripe mashed bananas |
| 1/2 |
c |
Softened butter |
| 3 |
lg |
Eggs |
| 3/4 |
c |
Water |
| 2 |
c |
Unbleached white flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1/2 |
c |
Chopped pecans |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Mashed banana |
| 1 |
tb |
Butter |
| 6 |
tb |
Carob powder |
| 2 |
ts |
Vanilla |
| 3 |
tb |
Unbleached flour |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
OPTIONAL FROSTING
Contributed by Kymythy Schultze, Affenbar Newfoundlands
In mixing bowl, beat together mashed banana and butter until creamy. Add
eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add
nuts and raisins. Spoon batter evenly into oiled and floured bundt pan.
Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes,
remove from pan, replace on rack and cool.
Optional Frosting: Blend thoroughly and spread on cool cake. Sprinkle with
chopped pecans. The frosting contains carob, which is a safe (almost tastes
like) chocolate substitute
Posted to Bread-bakers Digest by Marg aka MEMAW <maf@fn.net> on Mar 29,
1998
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