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The Time Is Ripe : Banana Quick Bread for Breakfast, Lunch

December 05, 1985

No matter how careful we are, somehow there always seems to be a couple of bananas that reach the overripe stage around our house. Since we're fans of banana bread, perhaps this really doesn't happen by error.

Just think about it--you can almost taste a slice of freshly baked Banana Quick Bread, warm from the oven and spread with butter. And days later, the last few slices can be toasted and will still be full of flavor.

The bread is delicious at breakfast, with a salad at lunch or as a quick snack.


1/3 cup shortening

2/3 cup sugar

2 eggs, lightly beaten

1 3/4 cup sifted flour

2 3/4 teaspoons baking powder

1/2 teaspoon salt

1 cup mashed ripe bananas (2 to 3 bananas)

Cream shortening and sugar until light and fluffy. Add eggs and beat until thick and pale yellow in color.

Sift together flour, baking powder and salt. Add to egg mixture alternately with bananas, blending thoroughly after each addition.

Grease bottom only of 8x4-inch loaf pan. Place batter in pan and bake at 350 degrees 60 to 70 minutes or until cake tester inserted in center comes out clean.

Let bread cool in pan 20 to 30 minutes. Remove from pan and finish cooling on wire rack. Makes 1 loaf.

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