Yield: 1 Servings
|2 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|¼ teaspoon||Baking soda|
|⅔ cup||Butter or margarine; softened|
|4 larges||Bananas (very ripe); peeled and mashed|
|1 cup||Salted peanuts(divided); coarsely chopped|
Combine flour, baking poder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs. Add dry ingredients alternately with mashed bananas just until combined; sir in ½ cup chopped peanuts. Scrape batter into well-greased 9" x 5" loaf pan; sprinkle top evenly with remaining chopped peanuts. Bake in 350-degree F.
oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.
YIELD: 4 cups or 6 to 8 servings. busted by sooz Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland <kirkland@...> on Nov 12, 1997