"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
This recipe for Banana Bread, by Jennifer Weber, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 3/4 cups flour 2 tsp baking powder 1/4 tsp baking soda 3/4 tsp salt 1/3 cup shortening 2/3 cup sugar 2 eggs 1 cup mashed ripe bananas (2 or 3 bananas)
Grease 8x4x2.5 loaf pan. Mix flour, baking powder, baking soda, and salt. Cream together shortening and sugar. Add eggs and beat. Stir in mashed bananas. Add flour little-by-little and beat until smooth. Pour into loaf pan and bake at 350º for 50 minutes.
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