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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is a recipe from Rachel, my MIL. A tip from Rachel: line loaf pans with wax paper to avoid over-browning. Ingredients:
3/4 cup margarine, softened |
1 cup brown sugar, firmly packed |
4 eggs or 1 (8 ounce) carton egg substitute |
2 cups all-purpose flour |
2 teaspoons baking soda |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon ground cloves |
2 cups bananas, mashed |
1/2 cup milk |
2 cups uncooked oats |
1 1/2 cups raisins |
1 cup pecans |
Directions:
1. Cream margarine and gradually add sugar, beating well at medium speed.
2. Add eggs (or egg substitute) one at a time, beating well after each.
3. Sift together flour, baking soda, cinnamon, and cloves.
4. Add to creamed mixture alternately with mashed bananas and milk, beginning and ending with flour mixture.
5. Mix oats, raisins, and pecans together and then fold into the above mixture.
6. Spoon into 2 greased loaf pans.
7. Bake loaves in 350 degree oven for approximately 55 minutes. Cool in pans for 10 minutes before removing.
8. When cool, refrigerate for 24 hours and then freeze, if desired.
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