Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sifted enriched flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ¼ teaspoon | Baking soda |
| ⅓ cup | Shortening |
| ¾ cup | Crunchy peanut butter |
| ⅔ cup | Sugar |
| 2 \N | Eggs; slightly beaten |
| 1 cup | Mashed ripe bananas |
Set oven to 350 degrees. Mix and sift together flour, baking powder, salt and baking soda. Cream shortening and peanut butter; add sugar gradually while creaming. Continue to cream until light and fluffy. Add eggs, beat well. Stir in dry ingredients altemately with mashed bananas. Mix well. (Do not beat.) Spoon batter into well greased loaf pan 8x4x3 inches. Bake one hour.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .