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Recipe Corner: Banana-Rummed Raisin Bread
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Chester Kilgore worked long and hard to perfect this recipe, so he could share it with his neighbors. 1-3/4 Cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup shortening (is 5-1/3 tablespoons) 2/3 cup granulated sugar 2 slightly beaten eggs 1/2 teaspoon vanilla 4 ounces apple sauce (individual serving) 1 cup mashed very over ripe bananas (2 medium size - bananas with black peel) 1/2 cup rum plumped raisins** Combine dry ingredients in a small bowl, set aside. Cream shortening and sugar until smooth. Add beaten eggs and mix well. Add vanilla and applesauce and beat in. Add 1/2 dry ingredients and beat in. Add 1 mashed banana and beat in. Repeat until flour and banana are used. Stir in rummed raisins. Pour into heavily greased 9x5x3 inch deep Loaf Pan. Drop filled pan from one inch above counter on to counter two times to remove air bubbles.
Place in pre-heated 350°F oven on center rack. Bake for 10 minutes at 350°F. Reduce heat to 325°F and bake about one hour or longer until done, ovens vary. (Will be done when loaf pulls away from sides of pan and toothpick inserted into center of baking loaf comes out clean.) Remove from oven. |