Jamaican Banana Bread
Yield
1 loafPrep
15 minCook
35 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
bananas
very ripe, mashed |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1-1/4 | cups |
all-purpose flour
sifted |
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
bananas
very ripe, mashed |
|
| 5 | ml |
vanilla extract
|
|
|
all-purpose flour
sifted |
|
||
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
Directions
Cream shortening and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in banana and vanilla.
Sift dry ingredients together and add to banana mixture.
Mix well.
Pour into greased loaf pan or 9x9x2 inch pan.
Bake at 350℉ (180℃) F for 30 to 35 minutes.
