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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Bananas and raspberries go so well together in this moist quick bread. Fresh raspberries are best, but you can also use frozen by using additonal juice from the berries. Ingredients:
1 3/4 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/3 cup shortening |
2/3 cup sugar |
2 beaten eggs |
3 ripe mashed bananas |
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries (if frozen, add 1/4 cup raspberry juice) |
Directions:
1. Preheat oven to 350° and grease a loaf pan.
2. Sift together flour, baking powder and baking soda in a medium size bowl and set aside.
3. In a large bowl, combine shortening and sugar until fluffy.
4. Add eggs and beat well.
5. Alternately add flour mixture and bananas and mix until smooth.
6. Carefully fold in raspberries.
7. Pour into prepared pan and bake for 1 hour.
8. Cool in pan 10 minutes, then remove to rack to cool.
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