Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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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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• prev: 566 - Blueberry Crunch
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• next: 568 - Cream Cheese Cupcakes

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cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food