567 - Raspberry Banana Bread
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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