1/2 c Shortening or 1 stick
-margarine
1 c Sugar
2 Eggs
1 1/2 c Mashed bananas; (3 to 5
-bananas)
3/4 c Grated carrots
2 c Flour
1 ts Salt
1/2 ts Baking soda
1 ts Vanilla
2/3 c Chopped walnuts or pecans
2/3 c Snipped prunes
1 ts Lemon juice
(Makes one loaf–from a 2-qt. loaf pan, or 4 smaller loaves, or one ring,
or a dozen muffins–use cupcake papers for the muffins)
Cream shortening; add sugar slowly, cream well. Add eggs and beat. Mix in
bananas, carrots and snipped prunes. Then add flour, salt and soda which
have been sifted together. Add nuts, vanilla and lemon juice. Bake for
approximately 1 hour and 15 minutes at 325 degrees in a greased 2-quart
loaf pan (or a greased ring mold or 4 small loaf pans or as 12 muffins).
Adjust baking times. (Muffins bake to doneness in about 30 minutes at 325
degrees.) Test center for doneness by inserting a toothpick which should
come out clean when done. Cool thoroughly. Wrap in foil. Store in
refrigerator or freezer. Warm before serving, if desired. Best after one
day.
Recipe is from THE PHILADELPHIA ORCHESTRA COOKBOOK,
Yields
1 Servings