Holiday Banana Bread
|All purpose flour||3⁄4 Cup (12 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Margarine||1⁄3 Cup (5.33 tbs)|
|Mashed banana||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Chopped candied citron||1⁄4 Cup (4 tbs)|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
|Finely chopped candied cherries||1⁄4 Cup (4 tbs)|
|Chopped candied pineapple||1⁄4 Cup (4 tbs)|
|Dark raisins||1⁄4 Cup (4 tbs)|
Preheat oven to 350F.
Grease well a 9-by-5-by- 3-inch loaf pan.
Into large bowl, sift flour with sugar, baking powder, salt, and soda.
With pastry blender, cut in margarine until mixture resembles coarse crumbs.
Add banana and eggs; with electric mixer at low speed, beat 2 minutes.
Add nuts, candied fruit, and raisins; beat until well blended.
Turn into prepared pan.
Bake 1 hour and 10 minutes, or until cake tester inserted in center comes out clean.
Let cool in pan on wire rack 10 minutes.
Re- move from pan; let cool completely on rack.
Wrap with plastic film, then in foil, and store overnight before serving.
Makes 1 loaf.