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Banana-Raspberry and Nuts Bread

Dec 14, 1996 10:46 AM
by Art House


2 c. sifted flour
3/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. quick-cooking oats
1/3 c. butter or regular margarine
3/4 c. chopped walnuts
1/2 c. milk
1/2 tsp. vanilla
1 egg
1 c. mashed, ripe bananas (about 3 medium)
1 c. fresh raspberries

Into large bowl, sift together flour, sugar, baking powder and salt.
Stir in oats.  With pastry blender, cut in butter until coarse crumbs
form.  Stir in walnuts; set aside.

In small bowl, mix milk, vanilla and egg until well blended.  Stir in
bananas and raspberries until well blended.  Add milk mixture to dry
ingredients; stir just until moistened.  Pour batter into greased 9x5x3"
loaf pan.

Bake in 350 degrees oven 1 hour 15 minutes, or until loaf is golden
brown and toothpick inserted in center comes out clean.  Cool in pan 10
minutes.  Remove; cool on rack.

Wrap in foil.  Let stand, overnight, in cool, dry place before serving.
Makes 1 loaf.

TTT (Yum!) S=o)

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