Banana Bread #1 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
2: eggs, well beaten dark corn syr
1 1/2 cup: ripe bananas, well mashed, (2 or 3 bana
1/2 cup: walnut meats, (optional)
Directions:
Banana Bread 2 to 3 hours
Banana Bread leftovers keep well in the refrigerator and can be sliced and
toasted before serving again. Banana Bread also freezes well. Use overripe
bananas for this - often theyre on sale for very little.
To Cook. Sift the flour, baking powder, baking soda, and salt together.
With the electric beater on low, fluff the shortening until soft and creamy
in a small bowl. Or beat by hand until fluffy. Add the sugar gradually.
Beat in the eggs and dark corn syrup in a slow stream. With a fork, beat
into the shortening a third of the bananas, half the flour, another third
of the bananas, the remaining flour, and the last of the bananas. Fold in
the walnut meats. Turn into a greased and floured 1 1/2-quart mold and
cover with a loosely fitting plate. Place the mold on a rack or a trivet in
the cooker. Cover the cooker, but prop the lid open a fraction with a
toothpick or a twist of foil to let excess steam escape. Cook on High for 2
to 3 hours, or until the bread is done. Cool on a rack for 10 minutes, then
turn the bread out of the mold. Dust over with brown sugar and serve warm.
Makes 6 to 8 servings. Source: "Clear & Simple Crockery Cooking", by
Jacqueline Heriteau, Grosset & Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp
Banana Bread leftovers keep well in the refrigerator and can be sliced and
toasted before serving again. Banana Bread also freezes well. Use overripe
bananas for this - often theyre on sale for very little.
To Cook. Sift the flour, baking powder, baking soda, and salt together.
With the electric beater on low, fluff the shortening until soft and creamy
in a small bowl. Or beat by hand until fluffy. Add the sugar gradually.
Beat in the eggs and dark corn syrup in a slow stream. With a fork, beat
into the shortening a third of the bananas, half the flour, another third
of the bananas, the remaining flour, and the last of the bananas. Fold in
the walnut meats. Turn into a greased and floured 1 1/2-quart mold and
cover with a loosely fitting plate. Place the mold on a rack or a trivet in
the cooker. Cover the cooker, but prop the lid open a fraction with a
toothpick or a twist of foil to let excess steam escape. Cook on High for 2
to 3 hours, or until the bread is done. Cool on a rack for 10 minutes, then
turn the bread out of the mold. Dust over with brown sugar and serve warm.
Makes 6 to 8 servings. Source: "Clear & Simple Crockery Cooking", by
Jacqueline Heriteau, Grosset & Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp