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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I bought this 'local' recipe book from a church in Firebaugh Calif. I've enjoyed many of the recipes the Women put together...this one has been a family favorite. You can make it different everytime, but our favorite Banana Bread comes from this recipe! Ingredients:
3 cups flour |
3 teaspoons cinnamon (optional depending on 'add ins' you use) |
3 eggs |
2 cups sugar |
1 teaspoon vanilla |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 cup vegetable oil |
1 cup chopped nuts |
2 cups fruit |
apple, grated |
applesauce |
apricot, chopped |
banana, mashed |
carrot, grated |
cherries, pitted and chopped |
dates, chopped |
eggplant, ground up |
fig, chopped |
marmalade (reduce sugar to 1 cup) |
mincemeat |
orange, chopped |
peach |
pineapple, crushed and well drained |
pumpkin |
raisins |
raspberries |
rhubarb |
yam, cooked and mashed |
zucchini, grated and drained |
Directions:
1. Sift dry ingredients; set aside. Beat eggs in a large bowl. Add oil and sugar; cream well. Add 'add ins' and vanilla. Add dry ingredients. Mix well. Add nuts.
2. Spoon into 2 well greased loaf pans. Bake in preheated oven at 325 degrees for 1 hour.
3. *Makes 2 Large Loafs - but at Holiday time, I use the small foil pans for gifts - usually 5 at a time!
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