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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 2 |
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Senior Prize Winner in Pillsbury's 6th Grand National Recipe and Baking Contest by Mrs. Byard Cummings, Enderlin, North Dakota. I found this in a old Pillsbury magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 cup pillsbury's best all-purpose flour |
3/4 cup sugar |
1/2 teaspoon double-acting baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
3/4 teaspoon french's cinnamon |
1/4 teaspoon french's clove |
1/4 teaspoon french's allspice |
1/4 cup butter |
1/3 cup ripe banana, mashed (1 small) |
1 unbeaten egg |
1/4 cup milk |
1/2 teaspoon allspice |
1/3 cup funsten's chopped pecans |
2 tablespoons butter, melted |
1 tablespoon hot water |
2 teaspoons lemon juice |
1 cup sifted confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. Sift together.flour, sugar, baking powder, salt, baking soda, cinnamon, cloves, and allspice.
3. Cream - together butter. Add banana; blend throughly.
4. Blend in - egg; beat well.
5. Add - the dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend throughly after each addition. (With electric mixer use a low speed).
6. Stir in - pecans.
7. Spread - in well-grease and lightly floured 13X9x2-inch pan.
8. Bake - in moderate oven (350) 22 to 25 minutes. Frost while warm.
9. Note: If you use Pillsbury's Best Self-Rising Flour, omit baking powder, salt and soda.
10. Lemon Frosting: Mix butter, water, and lemon juice and stir in confectioners' sugar. Thin with additional hot water, a little at a time, if necessary.
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