Yield: 16 Servings
|1¾ cup||All-purpose flour|
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|½ teaspoon||Ground ginger|
|¼ teaspoon||Ground allspice|
|¼ teaspoon||Grated nutmeg|
|1 teaspoon||Grated lemon peel (optional)|
|¼ cup||Ground almonds (optional)|
|½ cup||Butter or margarine|
|1½ cup||Mashed banana (4 medium bananas)|
From: Lisa Burnham <lburnham@...> Date: Fri, 1 Jul 1994 03:00:45 GMT 1. Preheat oven to 350 F. Grease 9 x 5 inch loaf pan.
2. Sift flour,baking powder, baking soda, salt, ginger, allspice and nutmeg together in bowl. Add lemon peel and almonds. Stir until combined. Set aside.
3. Beat butter in large mixing bowl until soft amd creamy. Beat in sugar until light and fluffy. Add eggs and beat until thoroughly blended. Beat in flour mixture alternately with bananas until mixture is well blended. Pour into prepared pan.
4. Bake in center of oven 1 hour to 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
5. Cool in pan on wire rack 10 minutes. Invert from pan and cool completely on rack. Variation: Banana-walnut or -pecan bread: Omit almonds.
Add ¾ cup coarsely chopped walnuts or pecans with bananas.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .