#Chiquita #Tealoaf
Ingredients
1/3 cup shortening
2/3 cup sugar
2 eggs, slightly beaten
1 3/4 cups sifted all-purpose flour
2 3/4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup mashed ripe Chiquita banana ( 2 to 3 bananas)
Method
Beat shortening until creamy and glossy, or 2 minutes at medium speed on electric mixer. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon in colour. Sift dry ingredients; add alternately with bananas; blend thoroughly after each addition. Grease bottom only of a 4 1/2 X 8 1/2 X 3 - inch loaf pan. Turn batter into pan. Bake in 350 degrees F oven for 60 to 70 minutes or until cake tester inserted in center comes out clean and dry.
Let bread partially cool in pan (20 to 30 minutes) before turning onto rack.
Makes one loaf.
See attached clipping of recipe by Chiquita Banana which I came across in my archives of recipe collections from Conyers, Dill & Pearman in the 1980s, smile ☺ and can't remember who gave it to me or if I was just reading a magazine in the office and copied it on the office photocopier. ☺ I made the bread over years but just recently decided to make it again and blog it. Cheers to office photocopier.
Chiquita Banana Recipe (click here).
Banana Bread was made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman
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