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BANANA BREAD
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| 1 (9x5 Inch) Loaf Pan 1 Cup Granulated Sugar 1/2 Cup Shortening 2 Eggs Cream together in electric mixer until fluffy. 2 Large Ripe Bananas Mashed Add to creamed mixture. Blend well. 1 1/2 Cups All Purpose Flour 1 Teaspoon Baking Soda 1/2 Teaspoon Salt Combine in separate bowl. Add to creamed mixture. Mix only to blend. Do not over mix. 1 Teaspoon Vanilla 1 Cup Pecans Chopped Blend in. Pour batter into greased 9x5 inch loaf pan. Bake at 350•F. for 55-60 minutes or until bread tests done with a wooden pick. Tent bread lightly with foil toward the end of the baking time if it browns too quickly. Cool in pan 10-15 minutes. Turn out of pan and cool completely on wire rack. When bread is cool, cover tightly with plastic film and foil or place in a tightly sealed plastic bag. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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