| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 2/3 | c | Sugar |
| 1/3 | c | Shortening |
| 2 | Eggs | |
| 1 | c | Mashed ripe bananas |
| 1/4 | c | Buttermilk |
| 1 1/4 | c | Sifted flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 3/4 | c | Whole wheat flour |
| 3/4 | c | Chopped dried apricots |
| 1/2 | c | Coarsely chopped walnuts |
INSTRUCTIONS
Preheat oven to 325F. Grease a 9x5x3-inch loaf pan. Cream sugar and shortening; mix in eggs thoroughly. Combine bananas and buttermilk. Sift dry ingredients together; add alternately with banana mixture to creamed mixture. Stir in whole wheat flour, apricots and walnuts; pour into greased pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Crack in top of bread after baking is characteristic. Posted to Bakery-Shoppe Digest V1 #416 by Shelley Sparks <ssparks@mailbox.arn.net> on Nov 25, 1997
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”