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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 30 |
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I came across this recipe in a local newspaper about 10 years ago, and I still make the bread on a regular basis. The recipe conveniently yields a number of mini loaves, making gift-giving easy. Ingredients:
1/2 cup shortening |
1-1/2 cups sugar |
2 eggs |
1 cup mashed ripe bananas (about 2 medium) |
3/4 cup canned pumpkin |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup chopped walnuts or pecans |
Directions:
1. In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts.
2. Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 5 mini loaves(6 slices each).
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