| 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
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