Holiday Banana Bread Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| 1/3 cup regular margarine | ||
| Ripe banana | 1 Cup (16 tbs), mashed | |
| Eggs | 2 | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup chopped candied citron | ||
| Candied orange peel | 1/4 Cup (16 tbs), chopped | |
| Cherries | 1/4 Cup (16 tbs), candied | |
| Candied pineapple | 1/4 Cup (16 tbs), chopped | |
| Dark raisins | 1/4 Cup (16 tbs) | |
| Sift before measuring. | ||
Directions
Preheat oven to 350F.
Grease well a 9-by-5-by- 3-inch loaf pan.
Into large bowl, sift flour with sugar, baking powder, salt, and soda.
With pastry blender, cut in margarine until mixture resembles coarse crumbs.
Add banana and eggs; with electric mixer at low speed, beat 2 minutes.
Add nuts, candied fruit, and raisins; beat until well blended.
Turn into prepared pan.
Bake 1 hour and 10 minutes, or until cake tester inserted in center comes out clean.
Let cool in pan on wire rack 10 minutes.
Re- move from pan; let cool completely on rack.
Wrap with plastic film, then in foil, and store overnight before serving.
Makes 1 loaf.
Grease well a 9-by-5-by- 3-inch loaf pan.
Into large bowl, sift flour with sugar, baking powder, salt, and soda.
With pastry blender, cut in margarine until mixture resembles coarse crumbs.
Add banana and eggs; with electric mixer at low speed, beat 2 minutes.
Add nuts, candied fruit, and raisins; beat until well blended.
Turn into prepared pan.
Bake 1 hour and 10 minutes, or until cake tester inserted in center comes out clean.
Let cool in pan on wire rack 10 minutes.
Re- move from pan; let cool completely on rack.
Wrap with plastic film, then in foil, and store overnight before serving.
Makes 1 loaf.
Chef
