African banana peanut cake

Yield: 1 Servings

Measure Ingredient
2 cups All-purpose flour
2 teaspoons Baking powder
¼ teaspoon Salt
¼ teaspoon Baking soda
⅔ cup Butter or margarine; softened
¾ cup Sugar
2 Eggs
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

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