"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Banana Bread Recipe

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This recipe for Banana Bread, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela Kiely
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups unsifted flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup shortening
2 eggs
1 cup mashed bananas

Directions:
Directions:
Preheat oven to 350 degrees.
Grease a 9x5 pan (loaf pan)
Mix flour,baking powder and salt thoroughly.
Mix sugar, shortening and eggs together until light and fluffy. Mix in bananas. Add dry ingredients; stir just until smooth. Pour into prepared pan. Bake until firmly set, 50 to 60 minutes. Test with toothpick, add a few more minutes if necessary. Cool on rack. Remove from pan after 10 minutes.

Personal Notes:
Personal Notes:
This is a great way to use over ripe bananas.

 

 

 

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