Spiced Banana And Raisin Loaves
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | Bread | 24 | Servings | |
INGREDIENTS
| 3 1/4 | c | All-purpose flour |
| 1/4 | c | Toasted wheat germ |
| 1 | T | Baking powder |
| 2 | t | Ground cinnamon |
| 2 | t | Ground ginger |
| 1 | t | Salt |
| 1 | t | Ground nutmeg |
| 1 1/2 | Stick butter, softened | |
| 1 1/3 | c | Sugar |
| 4 | Eggs | |
| 4 | Ripe bananas | |
| 1/4 | c | Milk |
| 2 | Boxes, 15-oz light raisins | |
| 1 | c | Pecans, chopped coarsely |
| Light corn syrup and candied | ||
| fruits for garnish |
INSTRUCTIONS
Preheat oven to 325. In bowl, combine flour, wheat germ, baking powder, cinnamon, ginger, salt, nutmeg & soda. Set aside. In large bowl beat butter & sugar until light & fluffy. Add eggs, 1 at a time, beating well after each addition. Place bananas & milk in electric blender. Blend until smooth. Alternately add flour & banana mixtures to butter mixture. Beat just until blended. Stir in raisins & nuts. Pour into 6 well greased & lightly floured 5-1/4x3-1/4 inch loaf pans or into 2 well-greased & lightly floured 9x5x3-inch loaf pans. Bake 45 minutes for small or 1 hour for large loaves or until cake tester comes out clean. Cool in pans about 10 minutes. Remove from pans & cool completely. Wrap securely & freeze until ready to serve. To decorate, brush cakes with light corn syrup. Arrange candied fruits in desired patterns on cakes. MARY JO BURKS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 72
Total Fat: 8.3g
Cholesterol: 41.4mg
Sodium: 172.2mg
Potassium: 136.3mg
Carbohydrates: 30.4g
Fiber: 1.7g
Sugar: 13.9g
Protein: 3.8g