Yield: 1 Servings
|½ cup||Shortening or 1 stick margarine|
|1½ cup||Mashed bananas; (3 to 5 bananas)|
|¾ cup||Grated carrots|
|½ teaspoon||Baking soda|
|⅔ cup||Chopped walnuts or pecans|
|⅔ cup||Snipped prunes|
|1 teaspoon||Lemon juice|
(Makes one loaf--from a 2-qt. loaf pan, or 4 smaller loaves, or one ring, or a dozen muffins--use cupcake papers for the muffins) Cream shortening; add sugar slowly, cream well. Add eggs and beat. Mix in bananas, carrots and snipped prunes. Then add flour, salt and soda which have been sifted together. Add nuts, vanilla and lemon juice. Bake for approximately 1 hour and 15 minutes at 325 degrees in a greased 2-quart loaf pan (or a greased ring mold or 4 small loaf pans or as 12 muffins).
Adjust baking times. (Muffins bake to doneness in about 30 minutes at 325 degrees.) Test center for doneness by inserting a toothpick which should come out clean when done. Cool thoroughly. Wrap in foil. Store in refrigerator or freezer. Warm before serving, if desired. Best after one day.
Recipe is from THE PHILADELPHIA ORCHESTRA COOKBOOK, copyright 1980. Posted to KITMAIL by Joanne Schweik.
Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Jun 10, 199, converted by MM_Buster v2.0l.