Yield: 1 Servings
Measure | Ingredient |
---|---|
⅔ cup | Sugar |
⅓ cup | Shortening |
2 \N | Eggs |
1 cup | Mashed ripe bananas |
¼ cup | Buttermilk |
1¼ cup | Sifted flour |
1 teaspoon | Baking powder |
½ teaspoon | Salt |
½ teaspoon | Baking soda |
¾ cup | Whole wheat flour |
¾ cup | Chopped dried apricots |
½ cup | Coarsely chopped walnuts |
Preheat oven to 325F. Grease a 9x5x3-inch loaf pan. Cream sugar and shortening; mix in eggs thoroughly. Combine bananas and buttermilk. Sift dry ingredients together; add alternately with banana mixture to creamed mixture. Stir in whole wheat flour, apricots and walnuts; pour into greased pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Crack in top of bread after baking is characteristic.
Posted to Bakery-Shoppe Digest V1 #416 by Shelley Sparks <ssparks@...> on Nov 25, 1997