Recipe#2003

Title: Banana 14

From: llwong@cory.EECS.Berkeley.EDU (Lily Wong) 
 Newsgroups: rec.food.recipes 
 Subject: Banana Bread 
 Date: 20 Aug 1994 15:01:44 -0400 
 Message-ID: <331a1h$7s4@agate.berkeley.edu> 

1 1/4 cups all-purpose flour
 1 cup sugar
 1/2 teaspoon salt
 1 teaspoon baking soda
 1/2 cup solid vegetable shortening
 2 fully ripe medium bananas
 2 eggs
 Sift dry ingredients into bowl.  Whirl remaining ingredients in
 blender.  Add to dry ingredients and mix just until dry ingredients
 are moistened.  Spoon into lightly buttered and floured 9" square
 pan and bake in moderate over (350 F) 35 to 40 minutes.  Remove
 from oven; let stand 5 min.  Loosen edges with spatula and turn
 out onto cake ralk.  Covered with waxed paper.  Cool to room
 temperature before cutting in squares.
 Note: this is a very moist, spongy bread that stays fresh several
 days if stored airtight.