Yield: 16 Servings
|1¼ cup||All-purpose flour|
|1 teaspoon||Baking soda|
|½ cup||Solid veg shortening|
|2 \N||Fully ripe medium bananas|
From: llwong@... (Lily Wong)
Date: 20 Aug 1994 15:01:44 -0400 Sift dry ingredients into bowl. Whirl remaining ingredients in blender. Add to dry ingredients and mix just until dry ingredients are moistened. Spoon into lightly buttered and floured 9" square pan and bake in moderate over (350 F) 35 to 40 minutes. Remove from oven; let stand 5 min. Loosen edges with spatula and turn out onto cake ralk. Covered with waxed paper. Cool to room temperature before cutting in squares. Note: this is a very moist, spongy bread that stays fresh several days if stored airtight.
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