Recipe 567 - Raspberry Banana Bread
Recipe 567 - Raspberry Banana Bread
(by Shirley McNevich)
1 3/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup Crisco shortening
2/3 cup white sugar
2 eggs
3 mashed ripe bananas (you can use a potato masher or a large fork to mash them)
1 1/2 cups fresh raspberries
Preheat oven to 350 degrees. In a bowl, sift the flour, baking powder and baking
soda--set aside. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add
flour mixture a little at a time--beat. Add mashed bananas--beat until smooth.
Remove bowl from mixer and fold in the raspberries. Pour batter into a greased loaf
pan and bake at 350 degrees for 1 hour. Cool in pan a few minutes before removing.
Cool removed bread on a baker's rack.
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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