Banana loaf

Yield: 6 Servings

Measure Ingredient
1¾ cup Sifted all-purpose flour
2 \N 1/4 teaspoons double-acting
\N \N Baking
\N \N Powder
\N \N 1/2 teaspoon salt
⅓ cup Shortening (OR 1/3 cup
\N \N Unsalted butter)
⅔ cup Sugar
\N \N 1/2 teaspoon grated lemon
\N \N Rind
2 \N Eggs
3 \N Ripe bananas
\N \N 1/2 cup broken nutmeats
\N \N 1/4 cup finely chopped dried
\N \N Apricots
\N \N Reduce flour to 1 1/2 cups.
\N \N Add 1/4 cup wheat germ.


Set out ingredients to warm to room temperature. Preheat oven to 350°.

Grease bread pan. Prepare ingredients: Grate lemon rind and set aside. Mash bananas (you should have 1½ cups). Finely dice the apricots and nutmeats, if used. Sift together the flour, baking powder, and salt. Set aside. Blend the shortening (or butter), sugar, and lemon rind until creamy, then beat in the eggs and banana pulp. With the mixer at slow speed, add the sifted ingredients to the sugar mixture. Increase speed to medium and beat the batter until smooth. Fold in apricots and nutmeats.

Scrape the batter into the pan. Bake about 1 hour or until done (a toothpick inserted in the center of the loaf should come out clean). Turn out on a rack and cool before slicing.

Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 17, 1998

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