"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CARROT-BANANA BREAD Recipe

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This recipe for CARROT-BANANA BREAD, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Friday, June 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. shortening
2 eggs
2 c. flour, fork-stirred
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1 c. mashed bananas(2)
1 c. grated raw carrots
1/2 c. chopped nuts

Directions:
Directions:
Cream shortening and sugar till fluffy; beat in eggs one at a time. Mix flour with baking soda, baking powder and cinnamon. Stir dry ingred. into creamed mixture alternately with mashed bananas until moistened. Quickly stir in carrots and nuts.
Put in loaf pan and bake in 350 degree oven for 50-60 min. Cool 10 min. and remove from pan. Cool thoroughly, wrap in foil or plastic film, and store 24 hours before slicing.

 

 

 

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